I often keep a large containerful of thinly sliced cabbage and carrot in my fridge. This mix is ready to use for salad or anything. I often add extra ingredients to it such as egg or canned fish, and season with a dressing. Here are the three dressings that I like. This salad looks far too large amount for 4 servings, but it is mostly sliced cabbage. It’s perfect for a light meal or a side dish for dinner.


Makes

4 to 6 Servings

Ingredients

You need about 500g of thinly sliced vegetables. For example;
• Cabbage 1/4
• Red Cabbage 2 to 3 leaves
• Carrot 1
• You can add other vegetables of your choice (eg. Cucumber, Daikon, Lettuce, etc.)
Harusame 100g
Spring Onion 2 *optional, finely chopped
Crispy Fried Shallots *optional

Ginger Miso Dressing
Ginger 1 small pieces *grated
Miso 2 tablespoons *lighter colour type recommended
Sugar 1 tablespoon *you may wish to add extra 1/2 tablespoon
Soy Sauce 1/2 to 1 tablespoon
Rice Vinegar 2 tablespoons
Sesame Oil 1 tablespoon
Toasted Sesame Seeds 1 tablespoon

Sesame Ponzu Dressing
Soy Sauce 2 to 3 tablespoons
Sugar 1 tablespoon
Rice Vinegar 2 tablespoons
Sesame Oil 1 tablespoon
Roasted Sesame Seeds 1 tablespoon
Hot Mustard 1 teaspoon

Creamy Sesame Dressing
Toasted Sesame Seeds 2 tablespoons *ground
Japanese Mayonnaise 4 tablespoons
Soy Sauce 1 tablespoon
Sugar 1/2 tablespoon
Rice Vinegar 1 tablespoon

Method
  1. Slice all vegetables into thin strips.

  2. Cook Harusame Noodles as instructed. Basically cook in boiling water until turns transparent. Rinse in cold water and drain well. Cut about 5cm.

  3. Mix all the dressing ingredients in a bowl.

  4. Place everything into a large mixing bowl, add the dressing and mix to combine. Sprinkle the chopped Spring Onions and Crispy Fried Shallots on top and serve immediately.