Japanese Cabbage Salad
Ingredients
- 500 g white cabbage (finely shredded)
- Black sesame seeds
Black sesame seeds
- 1 garlic clove
- 2 tablespoons rice vinegar or cider vinegar
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar or maple syrup
- 1 teaspoon dehydrated vegetable stock
- 1 pinch Espelette pepper
Instructions
- Start by preparing the sauce by mixing all the ingredients in a bowl.If you prefer, you can also use a small blender.
- Wash the cabbage, remove the core and slice it thinly. If you have a mandoline, use it.
- Place the cabbage in a salad bowl and pour the sauce over it. Mix well.
- Refrigerate for at least 30 minutes before serving to allow the flavors to infuse the cabbage.Serve in bowls and sprinkle with black sesame seeds.