Spring Cabbage Salad with Sesame Oil, Lemon Juice and Salt

Spring Cabbage Salad with Sesame Oil, Lemon Juice and Salt

Rip the spring cabbage with your hands, add the flavoring ingredients, mix and massage lightly and it's done.
Add lots of black pepper and serve as a drinking appetizer too.


1/2 (500 g)
Seasoning ingredients:
Sesame oil
1 tablespoon
Lemon juice
1 teaspoon
1/2 to 1 teaspoon (to taste)
Black pepper
To taste


1. Gather the ingredients.
2. Rip up the cabbage with your hands into easy to eat pieces.
3. Slice and julienne the core part of the cabbage diagonally. This way this tough part of becomes easier to eat.
4. 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.
5. Mix and massage lightly with your hands, until the cabbage has softened slightly.
6. The volume has decreased a little.
7. 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.
8. 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.