Begin by selecting a fresh head of green cabbage, and using a sharp knife, shred it very thinly. Aim for about 4 cups of finely shredded cabbage, which will create a delightful crunch in your Japanese Cabbage Salad. Once shredded, place the cabbage into a large mixing bowl to provide plenty of room for tossing later.

Finely grate 1-2 cloves of garlic and about 1-inch piece of fresh ginger, ensuring the flavors will blend easily into the dressing. Next, crumble a vegetable stock cube into a small bowl, mixing it with the grated garlic and ginger to enhance the umami flavor of your dressing. This step should only take a few moments to prepare.

Heat a dry skillet over medium heat, then add about 2 tablespoons of sesame seeds. Toast them for 1-2 minutes, stirring constantly until they turn golden brown and fragrant. Be attentive to avoid burning; the seeds should become aromatic and beautifully golden. Once toasted, set the seeds aside to cool.

In a separate small bowl, whisk together the toasted sesame oil, soy sauce, rice vinegar, and a teaspoon of sugar. Once the dressing is smooth, stir in the garlic and ginger mixture, followed by the crumbled vegetable stock cube until fully dissolved. This dressing is key to elevating the flavors of your Japanese Cabbage Salad.

Pour the dressing over the prepared shredded cabbage in the large bowl, ensuring every piece is generously coated. Add the toasted sesame seeds and a dash of chili flakes for a hint of heat. Gently toss the cabbage, dressing, and seeds with tongs or your hands for about 30 seconds to evenly distribute all the flavors.

Let the salad sit for 1-2 minutes before serving. This brief resting time allows the flavors to meld beautifully, enhancing the overall taste of the Japanese Cabbage Salad. For the best experience, serve immediately while the cabbage remains crisp and fresh.