Cabbage and Crabstick Salad

 

Ingredients (Serves 2)

100g cabbage

4-5 crab-flavored kamaboko (fish cakes)

1/2 pack kaiwarenai (sea lettuce)

1.5 tablespoons mayonnaise

1 teaspoon vinegar

1 teaspoon whole grain mustard

A pinch of salt and pepper

Preparation

Shred the cabbage, place in water, drain thoroughly in a colander, and sear.

Flake the crab-flavored kamaboko (fish cakes). Cut the roots off the kaiwarenai (sea lettuce) and cut them in half lengthwise. Mix the dressing ingredients in a bowl.

Directions

1. Add the cabbage, crab-flavored kamaboko, and kaiwarenai to the dressing bowl, toss, and serve.