Japanese Cabbage Salad

Ingredients

• 500 g white cabbage (Finely shredded; remove the core before slicing.)
• black sesame seeds (For serving; amount not specified.)
• 1 garlic (Clove; press before mixing into the sauce.)
• 2 tbsp rice vinegar or cider vinegar (Choose rice vinegar or cider vinegar.)
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp brown sugar or maple syrup (Choose brown sugar or maple syrup.)
• 1 tsp dehydrated vegetable stock
• Espelette pepper (1 pinch.)

Steps

1. 1

   Prepare the sauce: combine the pressed garlic, vinegar, sesame oil, soy sauce, brown sugar or maple syrup, dehydrated vegetable stock, and Espelette pepper in a bowl. Alternatively, mix them in a small blender.

2. 2

   Wash the cabbage, remove its core, and slice it thinly. Use a mandoline if you have one.

3. 3

   Place the shredded cabbage in a salad bowl and pour the sauce over it. Mix well so the cabbage is coated.

4. 4

   Refrigerate for at least 30 minutes before serving to let the flavors infuse the cabbage.

5. 5

   Serve in bowls and sprinkle with black sesame seeds.

Notes

The body excerpt suggests resting the salad overnight if convenient for more developed flavor. The ingredient list gives no amount for sesame seeds or the pinch of Espelette pepper. The source contains a duplicated sesame-seed line in its body; it is treated as one garnish ingredient.

Nutrition per serving

• salad
• starter
• side dish
• vegan
• vegetarian
• gluten-free
• dairy-free
• no-cook