Korean Chrysanthemum Greens Salad

• 1/2 bag Chrysanthemum greens
• 1 leaf Chinese cabbage (optional)
• 1 Umeboshi
• 1/2 small can Canned tuna
• 1 tbsp Sesame oil
• 1 tsp Vinegar
• 1/2 tsp Soy sauce
• 1 Salt, pepper
• 6 sheets Nori seaweed
• 1 tsp Ground sesame seeds

1. Cut the chrysanthemum greens up into 5 cm long pieces, put into a bowl of cold water to crisp.
2. Drain well.
3. Add some finely shredded Chinese cabbage to make it more voluminous.
4. Take the stone out of the umeboshi plum, and chop it up into a paste.
5. Do this on top of a piece of plastic wrap to keep your cutting board clean and to make it easy to transfer.
6. Combine with the ingredients.
7. Pour the combined dressing over the chrysanthemum greens.
8. Right before serving, scatter the ripped up nori seaweed and sesame seeds and mix very well.
9. Adjust the seasoning with salt and pepper and serve.

chrysanthemum greens, cabbage, tuna, sesame oil, vinegar, soy sauce, salt, ground sesame seeds

Taken from cookpad.com/us/recipes/154232-korean-chrysanthemum-greens-salad (may not work)