Cabbage, Cucumber, and Myoga Salad with Sesame Soy Dressing

Ingredients (Serves 4)

• 3 cabbage leaves (about 180g)
• 2/3 cucumber (about 65g)
• 4 myoga (Japanese ginger) bulbs (about 40g)
• 5g katsuobushi (bonito flakes)
• 6 tablespoons Kewpie Japanese-style Soy Sauce with Sesame Seeds Dressing
  

Instructions

1. Shred the cabbage and cucumber into thin strips, about 3mm wide. Julienne the myoga.
2. In a large bowl, combine the shredded vegetables and bonito flakes. Toss with the sesame soy dressing until evenly coated.

Tips

• Use clean utensils and wash your hands thoroughly before preparation.
• Wash vegetables well and dry completely before use.
• Store leftovers in a clean, airtight container and consume within 2–3 days. Avoid reusing storage bags.
• Take out only what you plan to eat. Keep the rest refrigerated immediately. Discard if there's any off smell, color change, or deterioration in taste.