Warm cabbage salad kyabetsu no on sarada

Serve this light and refreshing salad with rice and a meat dish for a complete meal, or add it to your bento box!

Serves 4

• Salt 1 tsp
• Japanese cucumber 1
• Cabbage 4–6 leaves, shredded
• Bonito flakes 1 Tbsp
• Japanese fish cakes (chikuwa) 3

Dressing

• Soy bean paste (miso) 1 1/2 Tbsp
• Japanese mayonnaise 3 Tbsp
• Sake 1 Tbsp
• Ginger juice 1 tsp

1. Spread salt on a chopping board and roll the cucumber over the salt to season. Cut into thin rounds. 
2. Bring a pot of water to the boil and briefl y scald cabbage for a few seconds. Immediately plunge cabbage into a bowl of iced water. Drain well. 
3. Return water to the boil and scald Japanese fi sh cakes for about 30 seconds. Drain well and cut into 0.5-cm ( 1/4-in) slices. 
4. In a small bowl, combine all the ingredients for the dressing and mix well. 
5. Put cucumber, cabbage and fi sh cakes in a large bowl and pour dressing over. Toss to mix well. Sprinkle bonito fl akes on top. Serve immediately.