Sesame Cabbage Salad
A delightful melange of crunchy cabbage, refreshing cucumber, and zesty dressing that perfectly epitomizes the effortless joy of summer.
Ingredients
Salad Ingredients
- 1 head cabbage, shredded (green, napa, or savoy) Choose fresh heads for the best crunch!
- 1/4 head purple cabbage, shredded Optional, but adds color and nutrients.
- 1 cup grated carrots Feel free to swap with bell peppers or jicama for extra crunch.
- 1 cucumber, sliced thin and cut into half moons
- 2 to 3 green onions, thinly sliced
- 1/3 cup radish, thinly sliced and cut into half moons
- 1/4 cup chopped cilantro Optional, but adds a lovely freshness.
- 1 tablespoon raw sesame seeds To garnish.
Dressing Ingredients
- 5 tablespoons apple cider vinegar
- 1 tablespoon tahini For a creamy texture.
- 1 tablespoon Dijon mustard Adds a nice zing.
- 1 tablespoon pure maple syrup Optional for sweetness.
- to taste Salt and pepper
Instructions
Preparation
- In a small bowl, whisk together the apple cider vinegar, tahini, Dijon mustard, salt, and pepper. Let it sit for a few minutes to allow the flavors to meld.
- In a large mixing bowl, combine the shredded cabbage, cucumber, grated carrots, radish, green onions, and chopped cilantro. Drizzle the dressing over the top.
Assembly
- Gently toss everything together until well combined. Cover the bowl and chill in the refrigerator for 2 to 3 hours.
Serving
- Before serving, mix the salad again to redistribute the flavors. Sprinkle with sesame seeds and enjoy fresh.
Notes
The salad is best enjoyed within a few days for optimal freshness. For maximum flavor, make it a day ahead and reserve the sesame seeds until serving.