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Cabbage (sweetheart)		1/2
Tuna （in oil tin 140ｇ）		1
Salt		1/2 tsp
Soy sauce		1.5 tbsp
Sugar		1.5 tbsp
Vinegar		1.5 tbsp
crushed sesame seeds		1 tbsp
Sesame seeds		optional
Chilli powder		optional

Method

Cook

15min

I used sweetheart cabbage this time.

Finely shred the cabbage.

In the meantime, make the sauce. Soy sauce, sugar and vinegar are all the same amount, 1.5 tbsp each. Add 1 tablespoon of crushed sesame seeds and stir well.

Sprinkle 1/2 teaspoon of salt on the shredded cabbage and leave for 10 minutes. Then squeeze the cabbage firmly with both hands to remove all the moisture.

Put the cabbage in a bowl and pour over all the sauce from Step 3.

After discarding half of the tin oil, place the tuna can with the remaining oil on the cabbage and mix well.

Serve on a plate, sprinkle with white sesame and chilli pepper as you like and enjoy.

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