We had a head of cabbage in the refrigerator and Carol challenged me to come up with a suitable cabbage salad to accompany some Japanese beef curry. Here is the basic idea of what I made based on a recipe in Nancy Singleton Hachisu’s book Japanese Farm Food. Just do everything to taste, and use what you have on hand. It turned out well. This made about 3 servings
¼ head of cabbage, thinly sliced and coarsely chopped
2 clementines, peeled and roughly chopped
1 Tbs. Lemon juice
1 tsp. Sesame seeds
1 Tbs. Vegetable oil
Salt and pepper
Mix the cabbage and clementines in a bowl. Add the lemon juice, sesame seeds, and vegetable oil, and some salt and pepper. Taste and adjust seasoning.