2 8-oz Hodo Spicy Yuba
1/2 head red cabbage
1/2 cup herbs (parsley, green onions)
Additional rice vinegar, chili flakes
Just shredded purple cabbage, toss with Hodo spicy yuba. If you want it wetter, add rice wine vinegar to taste. If you want it spicier, add more chili flakes. Chopped parsley, scallions from whites to green tops and black and white sesame seeds.
Toss together, let sit in fridge for flavors to come together. Serve cold. Use as a condiment, salad, filling for sandwiches or wraps.
Credits: Henry Hsu