31 March, 2021
A no fuss dish made simple by our Japanese mandolin, this vibrant sesame and purple cabbage salad has your next dinner party coved. With its combination of fresh, crunchy textures and yummy Unami flavour, its served perfectly on the side of any Asian style meal. Perfectly incorporating our toasted sesame seeds and golden sesame oil, you’ll be done in 10 minutes or less.
For the salad
- Purple cabbage, Quarter head
- Toasted golden sesame seeds, 2 tbs
- Crispy noodles, 3/4 cup
For the dressing
- Soy sauce or Tammari, 2 tbs
- Sesame oil, 3 tbs
- Brown or Coconut sugar, 2 tbs
- Rice wine vinegar, 2 tbs
- Fresh ginger, 2 large pinches
Rinse cabbage. Thinly slice on mandolin and set aside.
02 - For the dressing
Grate ginger until you have enough for 2 large pinches.
Combine tamari, rice wine vinegar, sesame oil, sugar and ginger in small bowl and mix. Adjust quantities of each component to taste.
Once combined, pour dressing over salad and toss to evenly distribute.
Incorporate sesame seeds and crunchy noodles.
* tip: Only add crispy noodles immediately prior to serving to prevent softening and maintain crispy texture.
Toss and you're finished!
Recently we were selected by JETRO (Japanese external Trade organisation) to visit the prefecture of Nara, Japan. While it was a very short trip, we met many talented makers, visited significant cultural landmarks, hung out with the deer and fell in love with the locals. Here’s our little overview and some tips for you.