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with Souschef Nguyễn Thị Thúy at Hà Nội Sheraton Hotel
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Cabbage and seaweed salad |
by Souschef Nguyễn Thị Thúy at Hà Nội Sheraton Hotel
Ingredients:
- Cabbage: 500g
- Carrot: 100g
- Cucumber: 500g
- Seaweed: 400g
- Sesame sauce: 300ml
- Tobico: 100g
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Souschef Nguyễn Thị Thúy |
Method:
- Wash all the vegetables
- Julienne the cabbage, carrot and cucumber, soak in ice water for five minutes
- Mix the seaweed, cucumber and cabbage in ginger sauce
- Serve on plate, place crab roes on top for flavour and decoration.
Serve cold