Cabbage and Pork Shabu Salad with Red Pepper

Ingredients (Serves 2)

• 150g thinly sliced pork (for shabu-shabu)
• 4 cabbage leaves (approx. 240g), cut into 5cm squares
• 40g white part of a long leek (cut into thin strips and soaked in water)
• 1/8 red bell pepper (about 20g), thinly sliced
• 
  Kewpie Deep Roasted Sesame Dressing, Half Calories (to taste)

Instructions

1. Cut the cabbage into 5cm squares. Slice the red bell pepper into thin strips.
2. Cut the leek into thin strips (shiraganegi style), soak in water briefly, and drain well.
3. Blanch the cabbage in boiling water until just tender, drain, cool slightly, and squeeze out excess water.
4. In the same pot, bring water close to a boil and briefly cook the pork. Drain and cool slightly.
5. Arrange the cabbage, red pepper, and shredded leek on a plate. Top with pork, then drizzle with sesame dressing and serve.

Tips

• Use the same boiling water to cook both the cabbage and pork to save time and reduce cleanup.