Japanese cabbage salad
Deceptively simple, yet so refreshing, crunchy and tasty! The dressing contains both toasted sesame oil and sesame seeds, which pairs so well with shredded cabbage.
Recipe taken from Le Grand Livre de la Cuisine Japonaise.
Ingredients
- 250g thinly sliced red or white cabbage
- 1 tbsp toasted sesame seeds
- 6g toasted sesame oil
- 24g rice vinegar
- 6g sugar
- 3g salt
Instructions
- Mix rice vinegar, sugar, salt and sesame oil into a small container. Close the lid and shake to blend everything together very well.
- Pour this dressing on the chopped cabbage, and mix well.
- Add the toasted sesame seeds, and mix again.
- Eat immediately as this side dish doesn't keep well in the fridge.