Cabbage and seaweed salad
by Souschef Nguyễn Thị Thúy at Hà Nội Sheraton Hotel
Ingredients:
- Cabbage: 500g
- Carrot: 100g
- Cucumber: 500g
- Seaweed: 400g
- Sesame sauce: 300ml
- Tobico: 100g
Souschef Nguyễn Thị Thúy
Method:
- Wash all the vegetables
- Julienne the cabbage, carrot and cucumber, soak in ice water for five minutes
- Mix the seaweed, cucumber and cabbage in ginger sauce
- Serve on plate, place crab roes on top for flavour and decoration.
Serve cold
OVietnam