Cabbage, Cucumber, and Myoga Salad with Sesame Soy Dressing
Prep this refreshing cabbage, cucumber, and myoga salad with Kewpie Soy Sesame Dressing. A great make-ahead side dish for everyday meals.
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
- Shred the cabbage and cucumber into thin strips, about 3mm wide. Julienne the myoga.
- 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.
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