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.

• 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:

  1. Julienne the Saku Saku cabbage and Ohba (slice into ¼” thick strips) and place in a large bowl. 

  2. Sprinkle on the salt and massage with the vegetables. Let sit for 5 minutes to draw out the moisture. 

  3. After 5 minutes, squeeze the vegetables and drain. 

  4. Add Ponzu to the vegetables and mix.

  5. Top with toasted sesame seeds and nori.