Cabbage and Cucumber, Sesame Salad

Sesame oil together and sushi vinegars make a wonderful low calorie dressing. If you learn to julienne the cucumber, it would be very useful as you can use it for cold Japanese pasta and many other Japanese dishes.

Prep time 1０min

Ingredients Serves 4

500cc（2 cups） shredded cabbage

1/4 tsp salt

1/2 cucumber　(if Japanese one, use 1)

Red cabbage-sprouts to garnish

Dressing

1/2 tsp soy sauce

２ tbsp sushi vinegar

2 tbsp sesame oil

2 tbsp sesame

1 tbsp vinegar (wine vinegar is fine)

Salt to taste

Directions

1. Mix the sauce in the bowl.

2. Shred the cabbage. Julienne the cucumber.

3. Sprinkle the salt over the cabbage and gently work it into the cabbage with your hands until the cabbage starts to soften. Add to the bowl together with fresh vegetables.

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