So today, I'm going to show you something really really simple. As the name suggests, this salad is quite simple (maybe too simple for Virgos?)
IN JAPANESE: kyabetsu no shiomomi
CATEGORY: Side-dish, vegetarian
COOKING METHOD: Fresh
DIFFICULTY: Easy
SERVES: 2 people
LENGTH OF TIME: 3 min
INGREDIENTS:
1/4 fresh cabbage
1 tsp lemon juice
some salt
shiso leaves (optional)
HOW TO:
The hardest thing about making this salad is shaving the cabbage. If you have a whole cabbage, slice about quarter off. Then using a big knife, shave off as thin as possible. If you have a shredder, by all means, use it. If you are lucky enough to have some shiso leaves, slice that into tiny pieces.
Place the shredded cabbage (and shiso leaves) into a bowl, and pour about a tea spoon of lemon juice, and two to three shakes of salt on top. Mix well, and it's done!
When my dad makes this, he sometimes adds some sour apple pieces in it.
IN JAPANESE: kyabetsu no shiomomi
CATEGORY: Side-dish, vegetarian
COOKING METHOD: Fresh
DIFFICULTY: Easy
SERVES: 2 people
LENGTH OF TIME: 3 min
INGREDIENTS:
1/4 fresh cabbage
1 tsp lemon juice
some salt
shiso leaves (optional)
HOW TO:
The hardest thing about making this salad is shaving the cabbage. If you have a whole cabbage, slice about quarter off. Then using a big knife, shave off as thin as possible. If you have a shredder, by all means, use it. If you are lucky enough to have some shiso leaves, slice that into tiny pieces.
Place the shredded cabbage (and shiso leaves) into a bowl, and pour about a tea spoon of lemon juice, and two to three shakes of salt on top. Mix well, and it's done!
When my dad makes this, he sometimes adds some sour apple pieces in it.
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