Cabbage, Woodear Mushrooms Salad

The major difference between this Cabbage, Woodear Mushrooms Salad and the regular raw veggie salad is: these finely julienned/thinly sliced vegetables (including the mushrooms) are blanched to cook - vegetables become warm, tender and infuses deeper with sesame oil-based dressing.

The aroma of sesame oil is further heightened in the mild warmth and natural sweetness of vegetables.

Asian-Style Salad with Sesame Dressing/ Cabbage, Woodear Mushrooms Salad
Ingredients:
6-8 Napa cabbage leaves, thinly sliced
1 cup thinly shredded/sliced carrot
1 cup thinly sliced woodear mushrooms
1/2 cup thinly sliced green beans
2 cups Brussel sprouts leaves
Pinch of salt and ground white pepper
1-2 tsp sesame oil

Directions: Blanch the prepared vegetables in boiling water for about 15 secs (less than 1 min), just enough to soften the vegetables. Remove the vegetables from pot/ drain away the water. Toss in dressing of sesame oil, salt and ground white pepper.