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  • Writer's pictureMiwa





<Yield> 4 servings

<Prep time> 10 minutes

<Cook time> 0 minutes


300g chinese cabbage

1/2 tsp salt


1 tsp soy sauce

1 tbsp mayo/ vegan mayo

1 tsp rice vinegar

1 tbsp toasted sesame seeds


1. Thinly slice chinese cabbage. Sprinkle some salt and massage. Let it sit for 5 mins, then squeeze the moisture as much as you can.

2. Ground toasted sesame seeds. To the container, add soy sauce, vinegar, mayo and toasted sesame seeds. Mix them together.

3. Toss 1&2.

<Miwa’s tips> ※Watch more on YouTube!

  1. Remove the moisture of Chinese cabbage as much as possible.

  2. Feel free to adjust the taste by adding more soy sauce and mayo.

  3. Great for meal prep and bento box.

<Storage time>

Store in an air-tight container in the fridge for up to 4 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

2023/3/11 MIWA

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