500g cabbage, 150g bean curd puffs
8tbsp. Japanese sesame salad dressing, 1tbsp. sesame oil
- Chop cabbage into juliennes, marinate with salt for two hours, squeeze out excess water and set aside.
- Scald bean curd puffs, squeeze dry, chop into fine shreds.
- Transfer all ingredients to a big bowl, toss well with salad dressing.
- Add salt to taste。
- Other dressings can be used for this salad.