Recipe: Yummy Chinese Cabbage and Chikuwa Tossed in a Refreshing Sesame-Vinegar Dressing

Chinese Cabbage and Chikuwa Tossed in a Refreshing Sesame-Vinegar Dressing. Great recipe for Chinese Cabbage and Chikuwa Tossed in a Refreshing Sesame-Vinegar Dressing. I made this since I wanted to use up my Chinese cabbage and chikuwa. Grinding the sesame seeds will make the dish more aromatic.

Grinding the sesame seeds will make the dish more aromatic. Combine cabbage, carrots and sliced spinach in large bowl. Whisk vinegar, oil, sugar, ginger and soy sauce in medium bowl until sugar dissolves. You can cook Chinese Cabbage and Chikuwa Tossed in a Refreshing Sesame-Vinegar Dressing using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chinese Cabbage and Chikuwa Tossed in a Refreshing Sesame-Vinegar Dressing

1. It's 3 of to 4 leaves Chinese cabbage.
2. You need 2 of to 3 cm Carrot.
3. It's 2 small of Chikuwa or kamaboko.
4. It's 2 tbsp of Whole sesame seeds for milling (ground is fine).
5. Prepare 2 tbsp of ＊Vinegar.
6. It's 1 tbsp of ＊Sugar.

Season with salt and pepper. (Cabbage mixture and. Use this Asian dressing for leafy green salads, Asian slaws, noodle salads and chopped salads. Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved.

Chinese Cabbage and Chikuwa Tossed in a Refreshing Sesame-Vinegar Dressing step by step

1. Slice the Chinese cabbage against the grain into 4cm lengths. Then cut into strips along the grain. Julienne the carrots..
2. Sprinkle 1/3 teaspoon salt (not listed) on the cabbage and carrots. Grind the sesame seeds. Cut the chikuwa in half, then vertically in half again..
3. Squeeze out the water content from the cabbage and carrots. Add the sesame seeds, chikuwa, and ＊ ingredients. Toss everything together and you're done..

Stir in sesame oil and soy sauce. When ready to serve, shake cucumbers well to. Made with sesame oil, rice vinegar, honey and soy sauce, it is great on any type of salad. A good salad dressing is really what brings 'life' to a salad. Work it, along with rice vinegar and oil, into a salad dressing, or toss with hot cooked vegetables and, if desired, a little softened butter to round out the flavour.