Cabbage, Woodear Mushrooms Salad

The major difference between this Cabbage, Woodear Mushrooms Salad and the regular raw veggie salad is: these finely julienned/thinly sliced vegetables (including the mushrooms) are blanched to cook - vegetables become warm, tender and infuses deeper with sesame oil-based dressing. The aroma of sesame oil is further heightened in the mild warmth and natural sweetness of vegetables. Asian-Style Salad with Sesame Dressing/ Cabbage, Woodear Mushrooms Salad Ingredients: 6-8 Napa cabbage leaves, thinly sliced 1 cup thinly shredded/sliced carrot 1 cup thinly sliced woodear mushrooms 1/2 cup thinly sliced green beans 2 cups Brussel sprouts leaves Pinch of salt and ground white pepper 1-2 tsp sesame oil Directions: Blanch the prepared vegetables in boiling water for about 15 secs (less than 1 min), just enough to soften the vegetables. Remove the vegetables from pot/ drain away the water. Toss in dressing of sesame oil, salt and ground white pepper.