Page title and description
Salads
Asian cabbage and sesame salad
This vegan recipe's a lot lighter and healthier than mayonnaise-heavy traditional coleslaw. It's great with barbecued food, or as a side dish to a Chinese or Japanese-style meal. The quantities given may make more dressing than you want, but it's a great stand-by for salads and keeps well in the fridge in a screwtop jar. The red onions in this recipe need a couple of hours to marinate.
Ingredients
main
- 1 small white cabbage, finely shredded
- 6 shallots, finely sliced and marinated in 2 tbsp red wine vinegar or rice vinegar for 2 hrs
- 1 tbsp toasted sesame seeds
for the dressing
- 3 tbsp tahini
- 1 tbsp sunflower oil
- 1 tsp wasabi paste or English mustard if not available
- 2 tbsp rice vinegar
- 3 tbsp soy sauce
- juice of 1 lemon
- 1 inch fresh ginger, peeled and grated
- 1 small garlic clove , crushed
- 1 ½ tbsp sesame oil
- 5 tbsp water
- 1 tbsp sugar
- 1 tsp salt, or to taste
Method
Prep time:
15 min
PT15M
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Step 1
mix together all the ingredients except the water - a blender or electric beater is useful - then add the water to thin.
-
Step 2
Toss the dressing through the shredded cabbage. Drain the shallots and combine with the cabbage and dressing. Sprinkle over the sesame to garnish.
