Japanese Cabbage Salad in the Pressure Cooker
This simple Japanese-style cabbage salad is pressure-cooked for just 2 minutes, resulting in a crisp-tender texture that soaks up an umami-rich sesame soy dressing. Perfect as a side dish and ready in minutes!
Equipment
- 1 Pressure cooker for quick cooking
- 1 Skillet for toasting sesame seeds
- 1 Small bowl for mixing dressing
Ingredients
Main ingredients
- 3 cups shredded green cabbage about ¼ 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
- ⅓ vegetable stock cube dissolved in 1 tablespoon hot water
- pinch chilli flakes optional
- some chopped chives or green onions optional garnish
Instructions
Instructions
- Finely shred the cabbage and place into the pressure cooker pot. Do not seal yet.
- Toast sesame seeds in a dry skillet over medium heat until golden and fragrant. Then set aside.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, garlic, and dissolved stock cube.
- Pour the dressing over the cabbage in the pressure cooker and gently toss to coat evenly.
- Seal the pressure cooker. Set to high pressure and cook for 2 minutes. Perform a quick release after cooking.
- Carefully open the lid, sprinkle toasted sesame seeds on top, and garnish with chili flakes or green onions if desired. Serve immediately.
Notes
Use pre-shredded cabbage and toasted sesame seeds to save time. Great as a make-ahead—it stores well and keeps crisp for a day. Natural pressure release will soften the cabbage more if preferred.