Grilled pork ※ You could use boiled pork slices or sliced ham
Daikon radish sprouts
Toasted white sesame seeds
※You can replace the cucumber and sprouts with shiso leaves, leeks, thinly sliced onion, or whatever you like.
Chicken soup stock (granules)
Shichimi spice or ichimi spice (optional)
Julienne all the vegetables except for the sprouts and pork. Mix the cabbage and cucumber, sprinkle salt, and leave until water comes out.
Meanwhile, make the dressing while you wait for the cabbage and the cucumber. Mix the ingredients for the dressing in a big bowl.
Wash excess salt on the cabbage and cucumber with running water and squeeze out the water. Toss with the sprouts, pork, sesame seeds, and dressing.
The hearty salad is complete.
If you prefer a lighter salad, reduce the pork, and add more if you prefer a heartier meal. Cater it to your liking.
If you want to have it with drinks, it is delicious to add chili oil with spicy miso paste.
Recipe ID: 1222876
Story Behind this Recipe
I wanted to use up a huge spring cabbage I bought directly from a farmer. You can make use this recipe to finish leftover vegetables in your fridge or whenever you want to consume lots of vegetables. I arranged this recipe with Chinese styled dressing. If you want to eat this as a rice accompaniment, add grilled pork or ham to make the dish heartier.
Drain the vegetables well. If you don't, the dish will become watery after time. You can use normal cabbage instead of spring cabbage but if you do, let the salted cabbage sit longer until it becomes soft and drain the excess water well. You could add leftovers or your favorite vegetables.