<CHINESE CABBAGE SESAME SALAD/ 白菜の胡麻サラダ>
＜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!
Remove the moisture of Chinese cabbage as much as possible.
Feel free to adjust the taste by adding more soy sauce and mayo.
Great for meal prep and bento box.
Store in an air-tight container in the fridge for up to 4 days.
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