Japanese Cabbage Coleslaw Recipe |
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Number of serving: 4 Cooking time: 6 minutes
Ingredient A: 115 gram (8 ounces) Chinese cabbage, clean and finely slice the leave. 60 gram (4 ounces) carrot, peeled and finely cut to stick shape 115 gram (8 ounces) deep fried tofu
Ingredient B: 1 teaspoon English mustard, mixed with 1 tablespoon water 1 teaspoon sugar 2 teaspoons miso paste 3 teaspoons light soy sauce 3 tablespoon dashi soup or stock (can be replaced with water, get dashi soup or stock recipe in Anti Aging Recipes section)
Method: Boil the water in a hot saucepan, put in the cabbage and carrot for 2 minutes, do not overcook. Drain and put the vegetable into a cold ice water, soak in for 15 seconds and drain well. Heat up a pan and saute the tofu for 3 minutes, slice into strips. Mix Ingredient B in a big separate bowl. Pour the cabbage, carrot and tofu into the bowl, toss and coat. Ready to serve.
Health tips: This salad dish with cabbage is rice in vitamin C
and yet delicious.
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