Japanese Cabbage Salad

Ingredients

• 10 oz Angel hair cabbage
• 3 tbsp Mayonnaise (Good quality)
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Toasted sesame oil
• White sesame seeds (Some for garnish; use whole, grind slightly, or toast if desired. The author suggests toasting in a 350°F oven for about 5 minutes, until lightly colored.)

Steps

1. 1

   If desired, toast the white sesame seeds in a 350°F (175°C) oven for about 5 minutes, until they take on a little color. Alternatively, leave them whole or grind them slightly.

2. 2

   Keep the cabbage and dressing separate until you are ready to serve; the cabbage can release liquid and lose its crunch after it is dressed.

3. 3

   In a large bowl, combine the mayonnaise, soy sauce, rice vinegar, and toasted sesame oil. Whisk until the dressing is completely combined.

4. 4

   When ready to serve, add the angel hair cabbage to the dressing and toss until all of the cabbage is lightly coated.

5. 5

   Garnish with white sesame seeds and enjoy immediately.

Notes

The author says to keep the dressing and cabbage separate until serving because dressed cabbage soon releases liquid and loses crunch. The sesame seeds may be left whole, ground slightly, or toasted as described.

Nutrition per serving

• salad
• side dish
• vegetarian
• quick
• no-cook
• Japanese