🥗Cabbage Salad with Shio Kombu

Name: 🥗Cabbage Salad with Shio Kombu
Total time: 10 min
Yield: 238 g
Ingredients: Shio Kombu 7 g; Raw Cabbage 200 g; Squeezed Lemon Juice 10 ml; Toasted Sesame Seeds 10 g; Salt 1 servings (1/3 tsp); Sesame Oil 10 spoon

Cook 10 min Difficulty EASY 233 kcal

#Cabbage Salad #Shio Kombu #Japanese Style Salad #Kelp #Healthy Salad #Low Calorie Dish #Simple Recipe #Vegetable Salad #Home Cooking #Vegan

🥗Cabbage Salad with Shio Kombu finished dish

Ingredients

Main ingredients

Shio Kombu 7 g
Raw Cabbage 200 g

Seasonings/Sauce

Squeezed Lemon Juice 10 ml
Toasted Sesame Seeds 10 g
Salt 1 servings (1/3 tsp)
Sesame Oil 10 spoon

Nutrition summary

Carbohydrates 21.2 g 35%

Protein 5.9 g 10%

Fat 15.26 g 56%

Serving size 238g

Cooking steps

1

Cut the cabbage into bite-sized pieces.
2

Julienne the cucumber and carrot.
3

Soak cabbage, cucumber, and carrot in cold water to make them crisp.
4

Drain and place them in a bowl.
5

Finely chop shio kombu (salted kelp).
6

Add shio kombu, sesame oil, and vinegar to the vegetables and gently toss.
7

Plate and serve.

🥗Cabbage Salad with Shio Kombu

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