Chinese cabbage with Japanese dressing

Ingredients for 2 servings:

• ½ head of Chinese cabbage
• possibly carrot(s)
• possibly cucumber(s)
• optionally leaf salad of your choice
• 1 tbsp rice vinegar
• 1 tbsp apple cider vinegar
• ½ tbsp Soy sauce, light
• 1 tbsp sesame oil
• 2 tbsp orange juice
• 1 tbsp sugar
• ½ tsp salt
• ½ tsp sesame seeds for sprinkling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the Chinese cabbage and cut it into approximately 1 cm thick strips. You can add carrots, cucumber, lamb’s lettuce, etc. as desired, but I find the most reduced version to be perfect, especially as a starter for sushi. For the dressing, combine the remaining ingredients. The dressing instructions are a basic guideline; multiply as needed. As with any salad dressing, play with the quantities until you get the flavor you like. Serve the Chinese cabbage with the dressing. Finally, toast the sesame seeds until golden brown and sprinkle over the salad. I don’t know if it’s truly Japanese, but we had the salad at a sushi restaurant as an appetizer (it’s perfect for that) and adapted the dressing to our taste.