Ingredients?: 1 cabbage, sesame salad dressing, 2 tablespoons of sesame dressing, 2 tablespoons of salad dressing (mayonnaise),

1 teaspoon of mirin, a little sugar, a little vinegar , a little salt, 1 teaspoon cooked sesame seeds

How to make Japanese cabbage salad?

1. Remove the old leaves and roots from the cabbage. After cleaning, cut it in the middle. Take out the yellowed part in the center and do not use it, which will affect the appearance. Don’t waste the yellow part, you can use it for stir-fry or stir-fry. Cut the green part into thin strips with a knife, as fine as possible. You can also use a paring knife to shred the cabbage while holding it vertically.

2. After cutting, soak in ice water for 2-3 minutes. When the shredded cabbage becomes firm and hard, take it out and drain the water. Place in the refrigerator to chill. When eating, you can take it out and pour the sauce on it to cool it down and it’s delicious.

3. Sauce preparation:

Pour the sesame sauce into a bowl, add mirin and an appropriate amount of cold boiled water to thin it out. Add salad dressing, salt, sugar, vinegar and mix evenly. Finally, add crushed cooked sesame seeds to make "sesame salad dressing".

4. Before eating, take out the cool shredded cabbage from the refrigerator and top it with the prepared sesame salad dressing.

Tips

Soaking shredded cabbage in ice water can remove the bitter taste of raw cabbage and make the shredded cabbage crispy.

The sauce tastes sweet and sour. Since I use my own sesame paste, the amount of water added is different from that of commercially available sesame paste. It is recommended to use cold boiled water to mix the sesame paste so that it is not too thin and should have a consistency that can adhere to the surface of the shredded vegetables.