Ingredients (Serves 4)

• 4 cabbage leaves (240g), finely shredded (3mm width)
• 1 long green onion (30cm, 60g), thinly sliced on a bias and soaked in water
• 1 sheet nori seaweed (3g), torn into small pieces
• 6 tablespoons Kewpie Choreogi Salad Dressing
  

Instructions

1. Shred the cabbage and thinly slice the green onion on a diagonal. Soak the onion in water to mellow its flavor, then drain well.
2. Tear the nori into small pieces.
3. In a bowl, toss the cabbage and green onion with half of the nori and the Choreogi dressing. Top with the remaining nori before serving.

Tips

• For best storage, place in a clean, sealed container and refrigerate. Consume within 2–3 days.
• Always check color, smell, and taste before eating leftovers.

About This Recipe

This easy Choreogi salad is ideal for meal prep or as an extra vegetable dish. It’s quick to make and keeps well in the fridge for several days, offering a tangy, savory crunch with every bite.