Napa Cabbage and Kiriboshi Daikon Salad with Sesame Garlic Dressing
A simple make-ahead salad of napa cabbage and kiriboshi daikon tossed with Kewpie’s sesame oil and garlic dressing. Great as a side dish.
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
- Soak the kiriboshi daikon in water until fully rehydrated. Squeeze out excess water and cut into bite-sized lengths.
- Separate cabbage leaves and stems. Slice stems into thin strips and leaves into 1 cm wide pieces.
- Combine daikon, cabbage, and shio kombu in a bowl. Toss well with sesame garlic dressing. Store in the fridge after cooling.
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