Cabbage is such a versatile vegetable and one of my favourites. This summer I have been using it for salad very often. Cabbage salad is not necessarily like coleslaw. The hard & crunchy texture can be softened by cooking slightly. This salad needs to be served straight away after mixing because the toasted nori flavour will be lost soon.
Makes
4 Servings
Ingredients
Cabbage 1/2
Cucumber 1/2 to 1
Nori 2 to 3 sheets
Dressing
Toasted Sesame Seeds 2 tablespoons *gound
Miso 2 tablespoons
Sugar 1 to 2 teaspoons
Mirin 1 tablespoon
Vinegar 1 tablespoon
Method
- Wash Cabbage and cut into 4 to 5cm pieces. Cook in salted water quickly and cool. Drain and squeeze to remove water. (Do Not over cook!) Slice Cucumber very thinly.
- Make dressing by mixing all ingredients.
- Toast Nori sheets over a gas flame carefully not burning it. It can be done very quickly. Nori turns greenish colour and very aromatic. Even though you are using already toasted Nori, I recommend to do this. Tear Nori sheets into same size as Cabbage pieces.
- Add dressing to the Cabbage and Cucumber and mix well, then add Nori and quickly combine and serve.
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