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Sesame Cabbage Salad

A vibrant and refreshing salad that transforms humble cabbage into an extraordinary dish, combined with fresh veggies and a zesty dressing.
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Prep Time 20 minutes
Total Time 3 hours
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Asian, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 head cabbage, shredded (green, napa, or savoy)
  • 1/4 head purple cabbage, shredded (optional) adds a pop of color
  • 1 cucumber, sliced thin and cut into half moons
  • 1 cup grated carrots
  • 2 to 3 green onions, thinly sliced
  • 1/3 cup radish, thinly sliced and cut into half moons
  • 1/4 cup chopped cilantro
  • 1 tablespoon raw sesame seeds to garnish
Dressing Ingredients
  • 5 tablespoons apple cider vinegar use high-quality, organic vinegar for a richer flavor
  • 1 tablespoon tahini opt for a good brand such as Soom
  • 1 tablespoon dijon mustard check for one without added sugars
  • 1 tablespoon pure maple syrup optional, but balances the tanginess of the dressing
  • Salt and pepper to taste

Method
 

Preparation
  1. In a small mixing bowl, whisk together 5 tablespoons apple cider vinegar, 1 tablespoon tahini, 1 tablespoon dijon mustard, and a dash of salt and pepper until smooth. If adding maple syrup, mix it in until fully combined. Set aside.
  2. In a large mixing bowl, combine the shredded cabbage, cucumber, grated carrots, radish, green onions, and cilantro. Gently toss to mix.
  3. Pour the prepared dressing over the salad mixture. Toss well to ensure every ingredient is coated.
  4. Sprinkle raw sesame seeds over the top before serving.
  5. For best results, chill in the fridge for 2 to 3 hours before serving.

Notes

The salad gets better the next day as flavors meld. Avoid overdressing too early, as cabbage can wilt.