Salad:
- 4 cups shredded cabbage
- 1/2 cup shredded carrot
- 1 cucumber (sliced and cut into shred)
- 1 1/2 – 2 cups mung bean sprouts
- 3/4 teaspoon sesame seed oil
- 1-2 pieces Mung bean starch sheet, or agar shreds
- Garnish (optional):
- 2 teaspoons chopped fresh cilantro leaves, or as desired
Dressing:
- 2 teaspoons canola oil
- 2 T vinegar
- 1/2 T mustard
- 1 T soy sauce
- 1/2 t sugar
- 1 t chopped ginger
- 1 green onion, chopped
Heat Oil, stir-fry ginger and onion until fragrant. Add the rest of the dressing ingredients , cook until the liquid has reduced to a minimum.
Preparation:
Wash the vegetables and drain thoroughly. Shred the cabbage and carrots. Toss the shredded cabbage, carrots, cucumber and mung bean sprouts (blanched in boiling water for 2 minutes) in a large bowl. Set aside.
Soak mung bean starch sheets, then boil, rinse with cold water, add to the vegetable mix and toss.
Stir the sesame oil into the vinegar. Place the dressing on the top of the vegetables and toss again. Add salt to your taste. Add the cilantro, if using.
* All ingredients should be adjusted to individual taste.