Saku Saku Cabbage and Ohba Shiso Salad with Nori

This cabbage salad is highly satisfying, featuring nutrient-dense and highly crunchy Saku Saku cabbage. The sweetness of the cabbage itself and the aroma of Ohba is complemented by Ponzu dressing. Nori seaweed and roasted sesame seeds add a grounding, savory, salty element for a satisfying appetizer or side dish.

Servings

3-4

Prep Time

10 mins

Cook Time

0 mins

INGREDIENTS

¼ Saku Saku cabbage (approximately 1/2 lbs)
5 Ohba leaves
1 tbsp salt (to draw moisture out of cabbage, to be rinsed off)

Dressing:

⅓ cup Ponzu
Salt to taste

Topping:

Toasted sesame seeds
1 sheet nori seaweed, torn roughly into 1” pieces

DIRECTIONS

Julienne the Saku Saku cabbage and Ohba (slice into ¼” thick strips) and place in a large bowl.
Sprinkle on the salt and massage with the vegetables. Let sit for 5 minutes to draw out the moisture.
After 5 minutes, squeeze the vegetables and drain.
Add Ponzu to the vegetables and mix.
Top with toasted sesame seeds and nori.

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Saku Saku Cabbage Wraps with Panko-Crusted Shrimp

Cabbage is commonly used in Japanese cuisine to add balance to heavy ingredients, especially fried foods. As a nutrient-dense, satisfyingly crunchy, low-carb alternative to standard wraps, Saku Saku cabbage is perfectly matched with panko-fried shrimp in this wrap recipe. Add in smooth avocado and creamy aioli for a truly delicious, balanced dish.