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Salted Cabbage and Kelp Salad "Shio Momi"

Prep Time:

40 Minutes

Cook Time:

0 Minutes


2 Servings as a side dish



About the Recipe

My subtitle is down to the sharp, tangy flavour of this salad. It's best in small amounts as a side dish as part of a large meal - perhaps with an oily fish or a red meat where the salad will clear the palate and help the digestion. The term "Shio Momi" literally means, "salt rub" and refers to a Japanese method of preparing vegetables using salt.


1/2 (approx. 250g) sweetheart cabbage

1g dried kelp

1/2 tsp salt

3 tbsp sushi vinegar


rinse the cabbage well,  cut in hald and remove the stalk part of the leaves before slicing the leaves thinly

put the cabbage into a bowl, sprinkle with the salt and set aside for 30 mins

wipe the kelp with wet kitchen paper and cut into thin strips using a pair of scissors

squeeze the cabbage leaves in your hand to soften them, then add the kelp & vinegar and mix together well

serve as a side dish

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