Sesame Cabbage Salad
, 5 min, Serves 2
A no-cook cabbage and cucumber salad tossed in a creamy tahini, toasted sesame and maple dressing.
| 1/4 cabbage, thinly sliced | Combine cabbage, cucumber & parsley | Pour dressing over, toss to coat | Plate, drizzle oil, top with seeds |
| 1 cucumber, peeled and sliced into ribbons | |||
| 15 g chopped parsley, optional | |||
| 2 garlic cloves, finely grated | Whisk dressing, adjust to taste | ||
| 1 small shallot, small dice | |||
| 2 tbsp toasted sesame oil (for the dressing) | |||
| 2 tbsp maple syrup | |||
| 30 ml water | |||
| 3 tbsp tahini | |||
| 3 tbsp apple cider vinegar | |||
| Salt | |||
| toasted sesame oil, for serving | |||
| 2 tbsp toasted sesame seeds |
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