Cabbage, Cucumber, and Myoga Tossed Salad

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

1. Cut the cabbage and cucumber into thin strips, about 3mm wide. Julienne the myoga.
2. In a bowl, toss all vegetables with the sesame soy dressing until well combined.
3. Transfer to a serving dish and top with katsuobushi before serving.