Quick quirky vege salad dressing

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I just need to develop the right sauce and paste ratio combination but inorder not to forget this mixture, I am excited to post it here since this passed my nephew's taste test. 

The spice from gochujang or korean chili paste, the umami from the japanese miso paste, the tangy taste from mustard paste, and saltiness from the soy sauce as well aa dashes of my cracked pepper & himalayan salt are all perfect ensemble. And oh, squeezes of lime or calamansi can enliven the taste buds when eating a chilled thinly shredded cabbage plus any of your favorite vegetable salad additions! 

Just remember to toss before serving so as not make your salad soggy. Also, I want my cabbage raw but if desired, give the cabbage a quick hot bath for 30-seconds. 

Vegetables: 
shredded cabbage
seeded cucumber
seeded tomatoes
sliced white onions

Sauce:
1T or half chili paste
1T miso paste
1t mustard paste
2T soysauce
1t hot water
Salt & pepper

Mix well in a bowl until smooth with no lump from pastes. 

Do this just 10 minutes before serving: In a 600ml bowl of vegetables, add the sauce and give the vegetables a massage with hands to give a good limp to the cabbage. 

Serve chilled.


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