Rip up the cabbage with your hands into easy to eat pieces.
Slice and julienne the core part of the cabbage diagonally. This way this tough part of becomes easier to eat.
Put the cabbage into a large bowl, and add all the flavoring ingredients.
Adjust the amount of salt to taste. I used 1/2 teaspoon as shown in the photo.
Mix and massage lightly with your hands, until the cabbage has softened slightly.
The volume has decreased a little.
Transfer to serving plates.
Add a generous amount of black pepper at the end, to transform this into a side dish or drinking appetizer for adults.
Here's a closeup. I haven't added the black pepper yet. Children eat it up at this stage.
Story Behind this Recipe
Spring cabbage is so tender, and I love to eat the crunchy raw leaves. There are many picnics and potluck parties in the spring, so this simple and quick to make dish is perfect for such occasions. The crispy crunchy texture is very popular as an accompaniment to other dishes. It's great for everyday meals too.
Adjust the amount of salt to taste. The lemon juice is the key. It's hardly a recipe, but during the spring cabbage season you may want to eat this every day. A big tupperware container full of this at an ohanami (cherry blossom viewing) picnic is quite popular.