Description: Easy to prepare and healthy. Simple but it is nice to have it as an appetiser, side dish or even as a snack.
Serves: 2
Cooking time: 10 minutes
Ingredients
- Hakusai cabbage – chopped, 200g
- Tuna tin – 1 small tin or 60g
- Sesame oil – 1 teaspoon
- Ground black pepper – 1 dash
- Salt – 1 dash
- Sesame seeds – 1 teaspoon
Method
1. In a small bow, add the Hakusai cabbage, salt and rub (mix) well. Leave it for 5 minutes.
2. Squeeze the cabbage and remove the excess of water.
3. Add the tuna, black pepper, sesame oil and mix.
To serve: Sprinkle sesame seeds.
Nutritional Values Per Serving
| Kcal | Protein | Fat | Carbs | Fibre | Sugars | Salt | Saturated Fat | Folate | Vitamin B3 | Vitamin E |
|---|---|---|---|---|---|---|---|---|---|---|
| 99.4 | 9.7g | 5.6g | 2.6g | 1.2g | 1.2g | 0.7g | 0.8g | 69.0μg | 4.1mg | 0.8mg |
| 5.0% | 19.5% | 8.0% | 1.0% | 4.0% | 1.3% | 10.9% | 4.2% | 34.5% | 31.4% | 27.2% |
Nutritional Tips
Nutritional Tips
This type of cabbage (Napa cabbage) is called “Hakusai (白菜)” in Japan. It is often used for soup, hot pot, stuffed meat, stir-fried vegetable dishes and simmered vegetable dishes. It is an essential vegetable for hot pot dishes in winter. It is versatile. Compared to white cabbage, it tastes a little sweeter.
Usually it is eaten after cooking but this dish does not involve heating. Therefore, it has a kind of crispy texture while normally they are soft in the soup. I personally think both are enjoyable.
Some local supermarkets sell them (e.g. Waitrose, Sainsbury’s or Chinese, Korean, Japanese supermarkets in the U.K). It is lower in calories and its water content is over 95% (15 kcal/100g according to USDA).
Mignonne Nutri-Cuisine 