Cabbage, Cucumber, and Myoga Tossed Salad
This simple Japanese salad blends cabbage, cucumber, and myoga with Kewpie Soy Sesame Dressing. Finished with bonito flakes for extra umami.
Ingredients (Serves 2)
- 2 cabbage leaves (about 120g)
- 1/3 cucumber (about 33g)
- 2 myoga (Japanese ginger) bulbs (about 20g)
- 2.5g katsuobushi (bonito flakes)
- 3 tablespoons Kewpie Japanese-style Soy Sauce with Sesame Seeds Dressing
Instructions
- Cut the cabbage and cucumber into thin strips, about 3mm wide. Julienne the myoga.
- In a bowl, toss all vegetables with the sesame soy dressing until well combined.
- Transfer to a serving dish and top with katsuobushi before serving.
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