Japanese Cabbage Salad

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1/4 lb cabbage
• 1/4 lb carrot
• 1/4 lb green beans
• salt
• 2 tablespoons sesame seeds (or 1 tbsp. sesame paste)
• 1/2 lb tofu, drained
• 2 teaspoons mirin (or 1 tsp. sugar or honey)
• 1/2 teaspoon salt
• toasted sesame seeds

Recipe

• 1 wash and trim the vegetables. shred the cabbage and cut the carrots into fine julienne strips. cut the green beans diagonally into thin strips. parboil the cabbage for a few seconds in a large pot of lightly salted, rapidly boiling water; remove from the water, rinse immediately in cold water, drain, and pat dry. parboil the carrots and the green beans separately in the same way, then rinse and pat dry.
• 2 lightly toast the sesame seeds for the dressing and grind to a paste, or use ready-made sesame paste. cream in the tofu and mirin and season to taste with a little salt.
• 3 just before serving, fold the vegetables into the dressing. serve small mounds of the salad in deep pottery bowls of a contrasting color and sprinkle with a few sesame seeds to garnish.