Izakaya Style Shio-koji Salad with Pea Sprouts and Cabbage

• 1/4 Cabbage
• 1/4 bunch Pea sprouts
• 1 tbsp Sesame oil
• 1/2 tbsp Shio-koji
• 1 dash Sesame seeds

1. Cut the cabbage into thin strips.
2. Cut the pea sprouts into 3 cm lengths and combine both the cabbage and sprouts in a bowl.
3. Add the sesame oil and shio-koji to the bowl and mix well.
4. It will become tastier if you let it sit in the fridge for about 10 minutes.
5. Serve onto a plate and sprinkle the sesame seeds to finish.
6. I'm growing these nutritious pea sprouts at home.
7. By simply watering them daily, they are ready to eat in 2 weeks.
8. They can be used in many dishes like miso soup and hot pots.

cabbage, pea sprouts, sesame oil, koji, sesame seeds

Taken from cookpad.com/us/recipes/158783-izakaya-style-shio-koji-salad-with-pea-sprouts-and-cabbage (may not work)