Ingredients: 500g cabbage, 150g bean curd puffs
Seasonings: 100g fresh nori sauce, 2tbsp. sesame oil
- Cut cabbage into julienne strips, marinate with salt for 2 hours, squeeze out water and set aside.
- Blanch bean curd puffs in boiling water for a while. Drain, cut into pieces and set aside.
- Put cabbage and bean curd puffs in a big bowl, add seasonings and toss well.
- Add salt to taste.
- Other dressing can be used instead according to personal preference.