About the Recipe
My subtitle is down to the sharp, tangy flavour of this salad. It's best in small amounts as a side dish as part of a large meal - perhaps with an oily fish or a red meat where the salad will clear the palate and help the digestion. The term "Shio Momi" literally means, "salt rub" and refers to a Japanese method of preparing vegetables using salt.
Ingredients
1/2 (approx. 250g) sweetheart cabbage
1g dried kelp
1/2 tsp salt
3 tbsp sushi vinegar
Preparation
rinse the cabbage well, cut in hald and remove the stalk part of the leaves before slicing the leaves thinly
put the cabbage into a bowl, sprinkle with the salt and set aside for 30 mins
wipe the kelp with wet kitchen paper and cut into thin strips using a pair of scissors
squeeze the cabbage leaves in your hand to soften them, then add the kelp & vinegar and mix together well
serve as a side dish