Japanese Cabbage Salad in the Pressure Cooker
A vibrant and crunchy salad featuring shredded cabbage, sweet and tangy dressing, and toasted sesame seeds, made quickly in a pressure cooker.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Pressure Cooking
- Cuisine: Japanese
- Diet: Vegan
Ingredients
Scale
- 3 cups shredded green cabbage (about 1/4 large head, packed)
- 1.5 tablespoons toasted sesame seeds
- 1 tablespoon soy sauce (Japanese-style like Kikkoman)
- 2 teaspoons rice vinegar
- 3 teaspoons sesame oil
- 1 teaspoon sugar
- 1 clove garlic (minced or grated)
- 1/3 vegetable stock cube (dissolved in 1 tablespoon hot water)
- Pinch chili flakes (optional)
- Some chopped chives or green onions (optional garnish)
Instructions
- Prepare the cabbage by shredding it into fine pieces.
- Create the flavor base by dissolving the vegetable stock cube in hot water and mixing it with soy sauce, rice vinegar, sesame oil, sugar, and garlic.
- Combine the shredded cabbage with the marinade in the pressure cooker.
- Pressure cook the cabbage on high for 5 minutes.
- Quick release the pressure to maintain the cabbage’s crunch.
- Finish with a sprinkle of toasted sesame seeds.
- Garnish with chopped chives or green onions before serving.
Notes
Feel free to adjust the recipe with additional vegetables or toppings for added flavor. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://lunarecipez.com/japanese-cabbage-salad-pressure-cooker/