main ingredient

1 cabbage

sesame salad sauce

2 tablespoons sesame sauce

2 tablespoons salad sauce (mayonnaise)

1 teaspoon miso

a little sugar

a little vinegar

a little salt

1 teaspoon cooked sesame

Japanese cabbage salad. After cleaning, cut it from the middle, and take out the yellow part in the center, 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 the top knife, as thin as possible. You can also use a paring knife to slice cabbage vertically.

After cutting, soak in ice water for 2-3 minutes, then take out the shredded cabbage and drain. Put it in the refrigerator for refrigeration. When you eat it, you can take it out and pour it in sauce. It's cool and delicious.

Sauce blending:

Pour sesame sauce into a bowl, add the taste shower and appropriate amount of cold boiled water to make it thinner. Add salad dressing, salt, sugar and vinegar and mix well. Finally, add the cooked sesame seeds and serve as "sesame salad dressing".

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