Seaweed & Cabbage Salad

Ingredients: 500g cabbage, 150g bean curd puffs

Seasonings: 100g fresh nori sauce,  2tbsp. sesame oil

Steps：

1. Cut cabbage into julienne strips, marinate with salt for 2 hours, squeeze out water and set aside.
2. Blanch bean curd puffs in boiling water for a while. Drain, cut into pieces and set aside.
3. Put cabbage and bean curd puffs in a big bowl, add seasonings and toss well.
4. Add salt to taste.

Tips：

1. Other dressing can be used instead according to personal preference.