condiments

Cabbage 1

Sesame salad dressing

2 tablespoons sesame paste

2 tablespoons salad dressing (mayonnaise)

Lin Wei 1 teaspoon

A little sugar

A little vinegar

A little salt

Cooked sesame 1 teaspoon

Method for making Japanese cabbage salad

Cabbage is stripped of old leaves and roots. After cleaning, cut it from the middle and take out the yellow part in the middle, which will affect the appearance. Don't waste the yellow part either. It can be used for cooking or mixing. The green part is cut into filaments with a top knife, and the finer the better. You can also cut cabbage vertically with a paring knife.

After cutting, soak in ice water for 2-3 minutes, take out shredded Chinese cabbage and drain. Refrigerate in the refrigerator. You can take it out and pour it with sauce when you eat it. Cold and delicious.

Sauce mixing:

Pour sesame paste into a bowl, add essence spray and appropriate amount of cold boiled water to dilute. Add salad dressing, salt, sugar and vinegar and mix well. Finally, add the cooked sesame seeds as "sesame salad dressing".

Before eating, take out the chilled shredded cabbage from the refrigerator and pour it with sesame salad dressing.