A HEALTHY AND QUICK SIDE DISH
This fabulous salad recipe is similar to what is served in authentic Japanese restaurants. It’s vegan and tastes great!
Total Time
20 Minutes
Cuisine
Japanese
Ingredients
7
Calories
85
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Cut cabbage into medium chunks and place it in a plastic bag with a zip seal.
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Peel a cucumber and cut it into thin slices and add them to the bag containing cabbage.
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Deseed dried red chilli peppers. Cut them into rounds and add to the cabbage.
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Cut Komby (Edible kelp) into thin slices. Add them to the vegetables. Add Kosher salt and mix them well.
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Rub all ingredients with your hand till they turn soft, remove air from the bag and seal it. Place a heavy object on top of the bag containing the vegetables.
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After 3 hours, remove excess water from the cabbage by squeezing it will and place it in a serving bowl.
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Serve after sprinkling some sesame seeds and sprinkling some soy sauce.
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100 gm Cabbage
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1 Cucumber
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1 Tbsp Sesame seeds
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1/4 Tbsp Kosher Salt
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1-2 Red chillies
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1 strip of Kombu
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1 Tbsp Soy sauce