Napa Cabbage and Pork Shabu Salad with Mushrooms

Ingredients (Serves 2)

• 2 napa cabbage leaves (about 170g), roughly chopped
• 1/2 pack shimeji mushrooms (about 51g), separated into small clusters
• 120g thinly sliced pork (for shabu-shabu)
• Chopped green onion (to taste)
• 3 tbsp Kewpie Deep Roasted Sesame Dressing, Half Calories
  

Instructions

1. Boil napa cabbage and shimeji mushrooms briefly in hot water. Drain well.
2. In the same water, gently cook the pork just before boiling point. Drain and cool slightly, then cut into bite-sized pieces.
3. On a serving plate, lay the napa cabbage, then top with mushrooms and pork. Garnish with chopped green onion and drizzle with sesame dressing.

Tips

• Use the same pot of water for vegetables and pork to save time and dishes.