Cabbage and Bean Curd Puff Salad



500g cabbage, 150g bean curd puffs


8tbsp. Japanese sesame salad dressing, 1tbsp. sesame oil


  1. Chop cabbage into juliennes, marinate with salt for two hours, squeeze out excess water and set aside.
  2. Scald bean curd puffs, squeeze dry, chop into fine shreds.
  3. Transfer all ingredients to a big bowl, toss well with salad dressing.
  4. Add salt to taste。


  1. Other dressings can be used for this salad.


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