Cabbage No Midorizu Hitashi (Cole Slaw)

6 servings

• 1 small cabbage
• benishoga (red pickled ginger)
• 1 cucumber (select small green one)

Sauce:

• 3 tablespoon vinegar
• 3 tablespoon sugar
• 1½ teaspoon salt
• ¼ teaspoon gourmet powder

Separate cabbage leaves and soak in salt water for few minutes. Cut off hard part, shred and sprinkle salt.

Mince benishoga. Cut off ends of cucumber and grate. Squeeze lightly. Mix cabbage, benishoga and cucumber with vinegar sauce and let stand 5 minutes before serving. Shredded boiled ham may be added.