Endless Salad With Salted Kombu, Cabbage, And Edamame Recipe by ゆうあやまま☆
 ゆうあやまま☆ @cook_40129151 Thanks to everyone, this recipe has become popular! I made this classic salted cabbage salad with some homemade edamame I received. It’s perfect as an appetizer or snack. Recipe background: Thank you to Chirolcchi, vegecosp, Tamago Senbei, Maya-chan, Corgi Hime, Akko-nee, mihoak, Hiyori Biyori Ohirune Suki, cookQ2VQED☆, and Avocado Man for your heartfelt recipe reports! (*´∀`)♪ Thanks to everyone, this recipe has become popular! I made this classic salted cabbage salad with some homemade edamame I received. It’s perfect as an appetizer or snack. Recipe background: Thank you to Chirolcchi, vegecosp, Tamago Senbei, Maya-chan, Corgi Hime, Akko-nee, mihoak, Hiyori Biyori Ohirune Suki, cookQ2VQED☆, and Avocado Man for your heartfelt recipe reports! (*´∀`)♪ Endless Salad with Salted Kombu, Cabbage, and Edamame Thanks to everyone, this recipe has become popular! I made this classic salted cabbage salad with some homemade edamame I received. It’s perfect as an appetizer or snack. Recipe background: Thank you to Chirolcchi, vegecosp, Tamago Senbei, Maya-chan, Corgi Hime, Akko-nee, mihoak, Hiyori Biyori Ohirune Suki, cookQ2VQED☆, and Avocado Man for your heartfelt recipe reports! (*´∀`)♪ Thanks to everyone, this recipe has become popular! I made this classic salted cabbage salad with some homemade edamame I received. It’s perfect as an appetizer or snack. Recipe background: Thank you to Chirolcchi, vegecosp, Tamago Senbei, Maya-chan, Corgi Hime, Akko-nee, mihoak, Hiyori Biyori Ohirune Suki, cookQ2VQED☆, and Avocado Man for your heartfelt recipe reports! (*´∀`)♪ Ingredients Serves 2 servings 1 small bowl (about 3 cups/200 grams) shredded cabbage 1 pinch salted kombu (shio kombu) 1 teaspoon toasted sesame oil (5 ml) 1 dash black pepper About 1 small dish (1/3 cup/50 grams) shelled edamame 1 small bowl (about 3 cups/200 grams) shredded cabbage 1 pinch salted kombu (shio kombu) 1 teaspoon toasted sesame oil (5 ml) 1 dash black pepper About 1 small dish (1/3 cup/50 grams) shelled edamame Cooking Instructions 1 Shred the cabbage finely. 2 You’ll need enough shredded cabbage to fill a small bowl (about 3 cups/200 grams). 3 Place the shredded cabbage in a mixing bowl. Add a pinch of salted kombu, 1 teaspoon sesame oil, and a dash of black pepper. Mix well. 4 A pinch of salted kombu is enough. Finally, add the edamame and mix to finish. 1 Shred the cabbage finely. 1 Shred the cabbage finely. 2 You’ll need enough shredded cabbage to fill a small bowl (about 3 cups/200 grams). 2 You’ll need enough shredded cabbage to fill a small bowl (about 3 cups/200 grams). 3 Place the shredded cabbage in a mixing bowl. Add a pinch of salted kombu, 1 teaspoon sesame oil, and a dash of black pepper. Mix well. 3 Place the shredded cabbage in a mixing bowl. Add a pinch of salted kombu, 1 teaspoon sesame oil, and a dash of black pepper. Mix well. 4 A pinch of salted kombu is enough. Finally, add the edamame and mix to finish. 4 A pinch of salted kombu is enough. Finally, add the edamame and mix to finish. Cooksnaps (53) Copied! on October 07, 2017 10:38 お仕事しながら作り置きしております直売所大好きつくれぽいつもありがとうございます元気もらってます 都内で1人暮らしの息子春から社会人の娘がいます 皆様にお礼が出来てません作る撮る大変な作業作ってくれて有難うつくれぽ暫くお休みします Instagram mayuchanimachan 普段の生活 カッピー.サブスクライバーNo. 18進呈させて頂きましたペコリ2017.9途中クック開始 Similar Recipes Edamame Salad Edamame Salad Here is a super quick, healthy edamame salad for you! *note* I used US measuring cup. 1 cup = 236ml Yuki Healthy Japanese Leek and Salted Kombu Seaweed Salad Healthy Japanese Leek and Salted Kombu Seaweed Salad I wanted to eat something simple and fresh tasting so I made this. It was surprisingly delicious. It's great added to udon noodles too. Use either ponzu sauce or mentsuyu sauce, whichever you prefer. Ponzu sauce is more refreshing and mentsuyu sauce has a sweet taste. If you're using a whole leek, put the green part in the boiling water first, then add the white part 5 seconds later. Double the seasoning ingredients if you're using the whole leek. For 1 serving. 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There are many picnics and potluck parties in the spring, so this simple and quick to make dish is perfect for such occasions. The crispy crunchy texture is very popular as an accompaniment to other dishes. It's great for everyday meals too. Adjust the amount of salt to taste. The lemon juice is the key. It's hardly a recipe, but during the spring cabbage season you may want to eat this every day. A big tupperware container full of this at an ohanami (cherry blossom viewing) picnic is quite popular. 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