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Whether you are a college student simply beginning your own culinary experiments or an experienced chef with numerous supper parties under your belt, there is constantly something brand-new to find out about cooking. We hope these Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing recipe and tips can help you in your kitchen area tonight, and also get used to incredible home-cooked dishes.

You need to prepare leaves Cabbage.
You need to prepare Wakame preserved in salt (rinsed and soaked).
You need to prepare Canned tuna.
Provide Carrot.
You need to prepare ● Ponzu.
You need to prepare ● Mayonnaise.
Use ● Ground sesame seeds.
Use ● Black pepper.

Rinse and soak the wakame and blanch briefly in boiling water, then refresh in cold water. Drain well and cut into bite-sized pieces. Drain the canned tuna..
Cut the cabbage up roughly, and julienne the carrot. Microwave both for 4 to 5 minutes at 500 W until wilted. When they've cooled down enough to handle, squeeze out any excess moisture..
Put the ingredients from Steps 1 and 2 in a bowl, add the flavoring ingredients marked ● and mix. Put on serving plates and done!.
It'll be even tastier if you rest the salad for a while in the refrigerator to let the flavors blend together..

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