This is a salad that I can’t stop eating. The soft and sweet and juicy Cabbage is the essential ingredient. Use inner parts of sweet Cabbage in season. Hard and bitter Cabbage is not suitable. I always make a large volume of it, because this salad is very tasty next day, only if I have leftover next day.


4 Servings


200g Cabbage
1/2 Continental Cucumber OR 1 Lebanese Cucumber
1 to 2 pinches Salt

Dressing Sauce
1 tablespoon Soy Sauce
1 tablespoon Rice Vinegar
1/2 tablespoon Sesame Oil
1/2 teaspoon Chilli Flakes *OR as required
1/2 to 1 teaspoon Asian Chicken Bouillon Powder

  1. Cut Cabbage leaves into 3-4cm pieces. Slice Cucumber into 3-4mm thick.
  2. Combine all the Dressing Sauce ingredients in a large bowl. Add Cabbage and Cucumber, and mix well to combine. Add 1 to 2 pinches Salt and mix well. Set aside for 5 to 10 minutes, mix and toss again before you serve.