In my fridge, I often keep a large containerful of thinly sliced cabbage, red cabbage and carrot. This mix is ready to use for salad or anything. I often add extra ingredients to it and season with a sauce or dressing. 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 Servings
Ingredients
*Note: You need about 500g of thinly sliced vegetables. For example;
• Cabbage 1/4
• Red Cabbage 2 to 3 leaves
• Carrot 1
Harusame (Bean Starch Noodles) 100g
Dried Black Fungus 4 *optional
Spring Onion 2 *finely chopped, optional
Crispy Fried Shallots *optional
Dressing Ingredients
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 tablespoon
Rice Vinegar 2 tablespoons
Sesame Oil 1 tablespoon
Toasted Sesame Seeds 1 tablespoon
Method
Slice all vegetables into thin strips. *Note: Sliced Black Fungus should be blanched.
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.
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