💗Cucumber and cabbage with ume plum paste
Looking for a healthy and refreshing Japanese side dish? This easy cucumber and cabbage salad features ume plum paste, fragrant shiso leaves, ponzu sauce, and a hint of sugar. It’s light, tangy, and packed with umami—perfect for summer meals or as a bento side.
150g cabbage
1 cucumber
5(small) ume boshi (pickled plum)
10 green shiso
1/2 tsp salt
A) 1 Tbsp ponzu soy sauce
1/2 Tbsp sugar
💛DIRECTIONS
1 Cut the cabbage into long thin stripes.
Cut the cucumber into round slices.
Add the shredded cabbage and the cucumber in a mixing bowl.Sprinkle the salt and mix. Leave it for about 10 minutes.
And squeeze out the moisture of shredded cabbage and the cucumber.
2 Cut the green shiso into julienne stripes.
Remove the seed of umeboshi.Chop the umeboshi with a knife.
3 Add the green shiso and theumeboshi in 1's mixing bowl. Add A and mix together.
4 Arrange the dishes in a serving bowl.
Cut the cabbage into long thin strips
Cut the cucumber into round slices
Add the cabbage and the cucumber in a mixing bowl
Cut the shiso into julienne strips, and chop the umeboshi
Finished product
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