INGREDIENTS
3 cups
cabbage
1 1/4 cups
scallions
1 cup
panko breadcrumbs
3/4 tsp
sea salt
3
eggs
1 serving
olive oil
1 serving
vegan worcestershire sauce
1 serving
mayo
1 serving
sesame seeds
1 serving
pickled ginger
1/2 sheet
nori
1/2 cup
microgreens