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This Korean Cabbage Salad is fresh, crunchy, and full of flavor—with just a few ingredients and a microwave shortcut that makes it super practical.

It’s simple enough for everyday meals, but still delivers that bold, savory punch you’d expect from a good Korean banchan. If you’re looking for a veggie-forward side that’s fast, fiber-rich, and refreshing, this one’s for you.

A red plate holds a mound of Korean cabbage salad mixed with seaweed and sprinkled with sesame seeds. In the background, small bowls with spices and seeds rest on a patterned cloth.

How This Cabbage Salad Came to Be

ChihYu Smith with shoulder-length dark hair, wearing a striped shirt, smiles at the camera while holding a container of Creamy Roasted Sesame Dressing. Framed drawings and a family photo are visible on the wall and table behind her.

I’ve always loved cabbage, especially Napa cabbage – it’s soft, juicy and sweet. But green cabbage is more common in the U.S. — it’s drier and denser. So I started thinking: how can I make it easier (and tastier) to eat?

This recipe is my answer. A quick microwave steam softens the cabbage just enough while keeping it crisp, and a sprinkle of crushed seaweed snack at the end adds that salty, punchy Korean flavor I love.

Key Ingredient Notes

Top-down view of labeled ingredients for Korean cabbage salad: coarse sea salt, sugar, rice vinegar, seaweed snack, green cabbage, toasted sesame oil, garlic cloves, and roasted white sesame seeds on a light surface.
  • Green cabbage: Green cabbage is denser and less sweet. But when thinly shredded and lightly microwaved, it turns surprisingly crisp and easy to eat. It’s also widely accessible, which makes this dish super practical.
  • Seaweed snack: This is my secret flavor booster. I crush roasted seaweed sheets by hand and mix them in at the end for that salty, umami-packed Korean touch. I highly recommend it!

How to make Korean cabbage salad

Here are the key steps that make this cabbage dish turn out so good every time. I’ll walk you through why we do it this way, especially for green cabbage. For the full ingredient list and instructions, just scroll down to the recipe card below.

  1. Shred the cabbage thin—this makes green cabbage more enjoyable
Two panels show Korean cabbage salad preparation: on the left, thinly shredded cabbage in a white bowl is being rinsed; on the right, the cabbage is covered and ready to be microwaved on medium for 3 minutes.
  • Green cabbage is firmer and drier than the cabbage I grew up eating in Asia. So to make it easier to eat and digest, I always slice it super thin. A mandolin works best for long, even ribbons, but a sharp knife will do in a pinch. You should end up with about 13 oz (369g) of thin shreds.
  • Tip: If your cabbage pieces are too thick, they won’t soften properly in the microwave and might taste too raw.
  1. Rinse and drain—but don’t worry about drying it completely
  • After slicing, rinse the cabbage to refresh it, then shake off the excess water. It doesn’t have to be bone dry. In fact, I rely on that leftover surface moisture to create a light steam effect in the microwave—it’s part of what makes this method work so well.
  1. Microwaving is faster—and green cabbage handles it better than any other type
  • I started using the microwave for cabbage during hot weather when I didn’t want to boil or salt anything. And it turns out, green cabbage is perfect for this shortcut. It’s sturdy enough to soften without turning mushy. After 3 minutes on medium power, it becomes tender but still has crunch—something you won’t get from Napa or red cabbage using this method.
  • Tip: Use a large, flat-bottomed bowl and cover it loosely with a lid or plate. Medium power is key—high power will overcook the edges before the center even softens.
  1. Cool the cabbage and squeeze out excess liquid
Three-step collage for preparing Korean cabbage salad: 1) Gloved hand squeezing liquid from shredded cabbage. 2) Seasoned cabbage in a bowl with small dishes of condiments nearby. 3) Crushed seaweed sprinkled on top of seasoned cabbage.
  • Once the cabbage is cool enough to touch, use your hands to gently squeeze out any extra liquid. This helps concentrate the flavor and gives the salad a cleaner, crisper bite.
  1. Toss everything together—including the seasonings and seaweed
  • Add the cabbage to a mixing bowl and toss it with grated garlic, sesame seeds, rice vinegar, sea salt, sugar, sesame oil, and olive oil. Then crush the seaweed snack directly into the bowl. Mix everything by hand so the flavors coat evenly—it should feel light, savory, and balanced.

What proteins pair well with the cabbage

This cabbage banchan is super versatile—it adds a crisp, tangy contrast to richer mains and makes a great veggie base for quick lunches.

Try these Korean side dishes next!

If you’re building a Korean-style meal at home, here are a few more easy and flavorful sides that go perfectly with this cabbage salad:

Recipe Card

Korean cabbage salad recipe

No ratings yet
Prep: 12 minutes
Cook: 3 minutes
Total: 15 minutes
Servings: 4 servings
Korean cabbage salad made with just a few ingredients and full of bold flavor —perfect as a banchan or healthy side dish.
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Ingredients 
 

  • 15 oz green cabbage half of one small
  • 1 tbsp roasted white sesame seeds
  • 0.21 oz garlic grated (or ½ to ¼ tsp garlic granules)
  • ½ tsp coarse sea salt
  • 1 to 1.5 tbsp rice vinegar
  • ½ to ¾ tsp sugar
  • 1 tbsp toasted sesame oil
  • ½ tbsp olive oil
  • 5 gram seaweed snack
  • Light sprinkle gochugaru optional

Instructions 

  • Thinly slice the cabbage: Use a mandolin slicer to thinly slice the cabbage into long, thin strips. You should yield about 13 oz (369g) of thinly shredded cabbage.
  • Rinse and drain: Rinse the cabbage, then drain and shake off the excess water. The cabbage doesn’t need to be completely dry, as the moisture will help “steam” it.
  • Microwave the cabbage: Transfer the cabbage into a microwave-safe bowl. I recommend using a large bowl with a flat bottom and a lid. Microwave on medium power for 3 minutes.
  • [Optional] Toast and grind the sesame seeds: Dry roast the sesame seeds in a small cast iron skillet over medium-low heat for about 5-6 minutes, until fragrant. Shift the pan back and forth to prevent burning. After roasting, transfer to a mortar and pestle and grind into a coarse powder.
  • Set aside the garlic: set aside the grated garlic.
  • Cool and squeeze the cabbage: After microwaving, let the cabbage cool. Once it’s no longer hot, use your hands to squeeze out the liquid.
  • Season and mix: Transfer the cabbage to a large mixing bowl. Add the seasonings—from sesame seeds to olive oil—and use your hands to toss and incorporate. Finally, crush the seaweed sheets by hand into the bowl and toss again to combine.
  • Taste and finish: Taste and adjust before serving. If you prefer a bit of spice, sprinkle with gochugaru flakes. Serve at room temperature or chilled.

Notes

  • Green cabbage selection: Choose fresh, crisp green cabbage that feels heavy in the hand. These taste the freshest and have the most juicy, sweet, and crisp texture.
  • Garlic: Fresh grated garlic gives a punchier flavor. If you’re sensitive to raw garlic, garlic granules are a great substitute with a much more mellow taste.
  • Storage & make-ahead: This cabbage salad stores well. It should last one week in the fridge.

Nutrition

Serving: 1serving, Calories: 90kcal, Carbohydrates: 8g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 311mg, Potassium: 201mg, Fiber: 3g, Sugar: 4g, Vitamin A: 170IU, Vitamin C: 40mg, Calcium: 66mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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