Ingredients (Serves 4)

• 2 napa cabbage leaves (170g)
• 10g kiriboshi daikon (dried shredded daikon)
• 8g shio kombu (salted kelp strips)
• 4 tablespoons Kewpie Sesame Oil & Garlic Dressing
  

Instructions

1. Soak the kiriboshi daikon in water until fully rehydrated. Squeeze out excess water and cut into bite-sized lengths.
2. Separate cabbage leaves and stems. Slice stems into thin strips and leaves into 1 cm wide pieces.
3. Combine daikon, cabbage, and shio kombu in a bowl. Toss well with sesame garlic dressing. Store in the fridge after cooling.