Cabbage Salad

Overview

Every time I go out for breakfast in a hotel, my favorite dish is cabbage salad. Thinly shredded cabbage is mixed with a special salad dressing. It is crisp, tender and refreshing, sweet and sour and appetizing. I went to the supermarket two days ago and my daughter took a fancy to a bottle of salad dressing. Well, it's the one in the picture, Kewpie's fried sesame-flavored salad dressing. For this bottle of salad dressing, I bought a cabbage - the supermarket staff corrected me and said: This is a cabbage, not a cabbage! ——Huh? Isn’t the scientific name of cabbage just cabbage? Well, if you're particular about it, it's best to buy organic. After all, it is eaten raw.

Tags

• cold dishes
• western food
• lunch
• dinner
• cabbage
• fried sesame salad dressing
• salt

Ingredients

Steps

1. 1 The salad dressing is this. I used to see the label containing genetically modified soybeans on the outer packaging of Kewpie, but it no longer exists. This salad dressing is suitable for vegetable salads and is not too sweet.

   

2. 2 This one is called kale by the supermarket staff. It is a little rounder than ordinary cabbage, which is a little flatter. But I still insist that it is cabbage.

   

3. 3 Peel off the old leaves of the cabbage, cut it in half lengthwise, and then cut into thin strips with a knife, about 1 mm thick.

   

4. 4 Prepare a basin of ice water. I make ice water by adding ice cubes to cold boiled water.

   

5. 5 Soak the shredded cabbage in salt water for 5 to 10 minutes, then soak in ice water for about 5 minutes until the shredded cabbage becomes crispy.

   

6. 6 Remove and drain.

   

7. 7 Mix appropriate amount of salad dressing and shredded cabbage before eating.