Cut the cabbage into thin strips. Cut the pea sprouts into 3 cm lengths and combine both the cabbage and sprouts in a bowl.
Add the sesame oil and shio-koji to the bowl and mix well. It will become tastier if you let it sit in the fridge for about 10 minutes.
Serve onto a plate and sprinkle the sesame seeds to finish.
I'm growing these nutritious pea sprouts at home. By simply watering them daily, they are ready to eat in 2 weeks. They can be used in many dishes like miso soup and hot pots.
Story Behind this Recipe
I use a salt-based dressing for this salad which my husband loves. He likes it so much that we run out right away.
I recommend this dish because it contains plenty of vitamins and minerals!
It's much tastier if you let it sit in the fridge for about 10 minutes after mixing. Cabbage loses its crunchiness and moisture if you let it sit for too long. I find it best to let it sit for about 10 minutes. It's also good mixed with cucumbers and carrots.