Vegan Bunny Elle

Refreshing, crunchy, savory, and aromatic, this simple cabbage dish is worth its name – addictive!

Yamitsuki Kyabetsu, aka Japanese additive cabbage salad is an iconic izakaya dish. It’s light and fresh, and yet packs so much umami and savory flavors on top of the delightfully crunchy mouthfeel. I can easily eat half head of an entire cabbage in one sitting, easy! And I’d still want more afterwards.

This time I took this beloved Japanese classic and made it with my own little twists. I added some granny smith apples for a kick of tartness and a lift in the flavor profile, and used purple cabbage instead of the regular green cabbage – the purple color is not only stunning and aesthetically pleasing to the eyes, it’s also a sign of all the fantastic antioxidants in purple cabbage, particularly anthocyanin.

Purple Ymitsuki Kyabetsu

Fresh, crunchy, vibrant, full of umami and savory flavors, this quick and simple side dish is exaclty like its name suggests – addictive!

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Prep Time 5 minutes mins

Cook Time 0 minutes mins

Servings: 1 person

Ingredients Method

Ingredients

  

• 1/2 head of purple cabbage 4 cups packed
• 1 Granny Smith apple
• 1/2 teaspoon pink Himalayan salt or Kosher salt
• 1/2 teaspoon vegan dashi powder
• 2 tablespoon toasted white sesame
• 2 tablespoon sesame oil

Method

 

1. Chop the cabbage into bite size pieces, and cut the apple into thin strips;
2. Transfer the chopped cabbages and apples to a large container ideally with a lid, add in the salt and dashi powder, close the lid and shake the mixture well;
3. Grind the toasted white sesame seeds in a mortar and pestle set or a kitchen processor, depending on your preference, you can grind all the seeds super fine or leave some texture;
4. Add ground sesame seeds and sesame oil into the cabbage mixture, shake well again;
5. Serve immediately, enjoy!