Shio Konbu Cabagges Salad
A classic izakaya side dish, from only 4 ingredients. Shio konbu (dried & seasoned kelp) helps to draw moisture and add savory flavor to make the crunchy cabagge shine.
2 cups green cabbage
(1” pieces)
2 tsp sesame oil
sesame seeds
Instructions:
Ingredients:
2 Tbsp shio konbu
Cut cabbage leaves into bite-size pieces (~1”) and separate leaves.
1.
(Optional) soak in ice water for 20 min to get the leaves extra crispy, then drain and dry off excess moisture.
2.
Put cabbage in a bowl, dress w sesame oil, then add shio konbu sesame seeds. Toss everything together.
3.
Leave for 5-10 minutes to let the cabbage absorb the flavours.
