Japanese Cucumber and cabbage salad
A delicious recipe for japanese marinated cabbage and cucumber
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Servings: 2 people
Calories: 37kcal
Ingredients
- 350 g of Chinese cabbage leaves
- 1 Japanese cucumber these are half the size of regular cucumbers
- 1 tablespoon of ginger freshly chopped
- 3 leaves of shiso
- 7 g salt
Procédé
- Cut the cabbage into 1 cm by 4 cm strips350 g of Chinese cabbage leaves
- Cut the cucumber into 3 mm thick rounds1 Japanese cucumber
- If using a European cucumber, peel it, cut it into quarters lengthwise and remove the seeds, then cut it into approximately 3 mm thick slices
- Cut the shiso leaves into 0.5 cm pieces3 leaves of shiso
- Put the cucumber slices in a bowl, sprinkle with salt and let rest for 5 minutes7 g salt
- Add all the other vegetables and mix them with your hands until they become tender and watery350 g of Chinese cabbage leaves, 1 Japanese cucumber, 1 tablespoon of ginger, 3 leaves of shiso
- Rinse the vegetables lightly with water until the amount of salt is reduced to your preference
- Squeeze out as much water as possible, then put the vegetables in a serving bowl
- Cover and refrigerate for 30 minutes
- Sprinkle with a little soy sauce just before serving
Notes
You can optionally add a little sugar or mirin before refrigerating
Nutrition
Calories: 37kcal | Féculents: 7g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.1g | Sodium: 1374mg | Potassium: 521mg | Fiber: 3g | Sugar: 4g | Vitamin A: 611IU | Vitamin C: 50mg | Calcium: 146mg | Iron: 1mg
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