• Napa cabbage1/4 head
• Wakame seaweed1/3 of the cabbage amount
• ★Mentsuyu, rice vinegar, sesame oil2 tbsp each
• ★Grated gingerto taste
• ★Sesame seeds, chili powder (ichimi togarashi)to taste

1. 1

   Cut 1/4 of the napa cabbage into 1-2 cm wide pieces, sprinkle with salt, and massage lightly.

2. 2

   Let sit for about 10 minutes, then squeeze firmly with your hands to remove excess moisture. Be careful not to squeeze too hard, as this will affect the texture.

3. 3

   Squeeze the wakame and reduce to 1/3 the amount of cabbage by removing excess moisture.

4. 4

   Transfer the cabbage and wakame to a bowl, add the ★ seasonings, and mix well. Ready to serve!

Squeezing the napa cabbage thoroughly with salt removes excess moisture and prevents the salad from becoming watery. After squeezing, you can rinse it with water if needed to adjust the saltiness for better balance.

• Calories73 kcal
• Protein1.5 g
• Fat4.7 g
• Carbs5.3 g
• Sodium1.5 g