Sesame Cabbage Salad

• porcje: 2 servings
• czas aktywny: 10 minutes
• całkowity czas: 10 minutes

Składniki

1/2 head cabbage, shredded (280g)

1 bunch scallions, thinly sliced on a bias (35g)

2 tbsp finely sliced cilantro (chiffonade)

2 tbsp (16g) sesame oil

2 tbsp (16g) soy sauce

2 tbsp (30g) honey

2 tbsp (24g) lemon juice

1 clove garlic, grated

1/2 tsp white pepper

1/2 cup (60g) slivered almonds, toasted (can sub w/ toasted peanuts/cashews)

2 tbsp (12g) toasted sesame seeds/ black sesame seeds

Wskazówki

Shred the cabbage, scallions, and cilantro

Quarter the cabbage into wedges and remove the core. Using a mandoline or knife, shred the cabbage (fairly thin) and add to a large mixing bowl. It looks like a lot of cabbage, but it’ll lose a lot of volume once it’s tossed in the dressing. Finely slice the scallions on a bias, finely slice the cilantro, and add to the bowl of cabbage.

Make the dressing and toss the salad

Whisk the sesame oil, soy sauce, honey, lemon juice, garlic, and white pepper in a small bowl or jar, and pour over the cabbage salad. Sprinkle over the slivered almonds and sesame seeds and toss to combine. Adjust for salt as needed – I always add salt, but depending on the soy sauce you use, you may not need to.

Serve this salad immediately with extra sesame seeds for garnish.