Cabbage & Seaweed Salad

Name: Cabbage & Seaweed Salad
Yield: 105.5 g
Ingredients: Low-sodium fermented kelp soy sauce 15 ml; Perilla oil 8 g; Gwangcheon roasted seaweed 2.5 g; Raw cabbage 80 g

120 kcal

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Ingredients

Main ingredients

Low-sodium fermented kelp soy sauce 15 ml
Perilla oil 8 g
Gwangcheon roasted seaweed 2.5 g
Raw cabbage 80 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 8.19 g 26%

Protein 2.24 g 7%

Fat 9.18 g 66%

Serving size 105.5g

Cooking steps

1

Shred the cabbage thinly.
2

Crumble the seaweed into small pieces.
3

Combine the shredded cabbage and crumbled seaweed in a bowl.
4

Add sesame oil, soy sauce, and vinegar, then toss well.
5

Finish by sprinkling toasted sesame seeds on top.

Cabbage & Seaweed Salad

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