Chinese Cabbage and Chikuwa Tossed in a Refreshing Sesame-Vinegar Dressing

Name: Chinese Cabbage and Chikuwa Tossed in a Refreshing Sesame-Vinegar Dressing
Yield: 1 serving
Cuisine: American
Ingredients: 3 to 4 leaves Chinese cabbage; 2 to 3 cm Carrot; 2 small Chikuwa or kamaboko; 2 tbsp Whole sesame seeds for milling (ground is fine); 2 tbsp ＊Vinegar; 1 tbsp ＊Sugar

cookpad.japan @cookpad_jp

I made this since I wanted to use up my Chinese cabbage and chikuwa.

Grinding the sesame seeds will make the dish more aromatic. Of course, you can use pre-ground sesame seeds.
This recipe uses a method of salting, then squeezing the Chinese cabbage and carrots without washing them first. Apparently this seals in the flavors. Recipe by emakatu.

I made this since I wanted to use up my Chinese cabbage and chikuwa.

cookpad.japan @cookpad_jp

I made this since I wanted to use up my Chinese cabbage and chikuwa.

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Ingredients

1 serving

3to 4 leaves Chinese cabbage
2to 3 cm Carrot
2 smallChikuwa or kamaboko
2 tbspWhole sesame seeds for milling (ground is fine)
2 tbsp＊Vinegar
1 tbsp＊Sugar

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Steps

1

Slice the Chinese cabbage against the grain into 4cm lengths. Then cut into strips along the grain. Julienne the carrots.
2

Sprinkle 1/3 teaspoon salt (not listed) on the cabbage and carrots. Grind the sesame seeds. Cut the chikuwa in half, then vertically in half again.
3

Squeeze out the water content from the cabbage and carrots. Add the sesame seeds, chikuwa, and ＊ ingredients. Toss everything together and you're done.