Izakaya Style Shio-koji Salad with Pea Sprouts and Cabbage

1. 1

   Cut the cabbage into thin strips.

2. 2

   Cut the pea sprouts into 3 cm lengths and combine both the cabbage and sprouts in a bowl.

3. 3

   Add the sesame oil and shio-koji to the bowl and mix well.

4. 4

   It will become tastier if you let it sit in the fridge for about 10 minutes.

5. 5

   Serve onto a plate and sprinkle the sesame seeds to finish.

6. 6

   I'm growing these nutritious pea sprouts at home.

7. 7

   By simply watering them daily, they are ready to eat in 2 weeks.

8. 8

   They can be used in many dishes like miso soup and hot pots.

* Per serving · 4 servings · Values may vary.

No additional tips available.