Seasonal Greens Salad with Tomato

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Mince the garlic and black and regular sesame seeds to make the sauce.
2. Cut the garlic chives into 5cm lengths, and julienne the baby napa cabbage and soak in cold water.
3. Cut the cherry tomatoes into bite-size pieces and julienne the red cabbage and onion.
4. Fry the tofu in oil to make croutons.
5. Drain the prepared vegetables, put on a plate, top with the tofu croutons, and set with the sauce.