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.


4 Servings


Cabbage 1/2
Cucumber 1/2 to 1
Nori 2 to 3 sheets

Toasted Sesame Seeds 2 tablespoons *gound
Miso 2 tablespoons
Sugar 1 to 2 teaspoons
Mirin 1 tablespoon
Vinegar 1 tablespoon

  1. 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.
  2. Make dressing by mixing all ingredients.
  3. 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.
  4. Add dressing to the Cabbage and Cucumber and mix well, then add Nori and quickly combine and serve.