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 Noodles (Bean Thread Noodles) 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
- Slice all vegetables into thin strips.
- Cook Harusame Noodles as instructed. Basically cook in boiling water until turns transparent. Rinse in cold water and drain well. Cut about 5cm.
- Mix all the dressing ingredients in a bowl.
- 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.
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