Ingredients
Cabbage
- 450 g green cabbage about 1 pound, core removed
- 1 tablespoon toasted sesame seeds 9 g
Dressing
- 1 tablespoon toasted sesame oil 14 g
- 2 teaspoons reduced-sodium soy sauce 10 ml
- 1 teaspoon unseasoned rice vinegar 5 ml
- 1 small clove garlic finely grated, 3 g
- 1/8 teaspoon black pepper freshly ground, 0.25 g
Equipment
- 1 Cutting board
- 1 knife
- 1 Salad spinner or clean kitchen towel
- 1 Large bowl
- 1 Whisk
Instructions
Method
- Remove damaged outer cabbage leaves and the tough core. Rinse and dry the leaves thoroughly. Tear into 1½- to 2-inch pieces, slicing thick ribs thinly.
- Lightly crush the sesame seeds in a mortar or with the back of a spoon in a sturdy bowl.
- Whisk the sesame oil, soy sauce, rice vinegar, garlic and pepper in a large bowl.
- Add the cabbage and crushed seeds. Toss gently until lightly coated, then taste a leaf and serve promptly. Refrigerate leftovers promptly.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 74kcalCarbohydrates: 7.5gProtein: 2.1gFat: 4.7gSaturated Fat: 0.7gSodium: 102mgFiber: 3.2gSugar: 3.6g
Notes
Nutrition is estimated for one-quarter of the recipe, including the dressing. This pantry adaptation uses soy sauce instead of stock powder. Serve soon after tossing; refrigerate leftovers and use within two days for best texture. Contains sesame, soy and potentially wheat. Estimate uses USDA matching ingredient records and the Marukan unseasoned rice-vinegar label. Unreported vinegar micronutrients and incomplete trans-fat data are not treated as zero.
