Sesame dressing with crunchy cabbage

Looking for a quick to make and delicious dressing for your cabbage sallad? Here it is.
Rich sesame flavor dressing together with a crunchy mouthful of raw white cabbage. I have spiced it up with some Sriracha Mayo but you can use ordinary mayo, if you wish. I just think the little spiciness will make it even better.

With the roasted sesame seeds it’s a feast for the eyes as well.
You can roast sesame seeds three ways: In the oven, on the stove, or in the microwave. I prefer the stove method, simple enough. You’ll love the nutty flavor and golden brown color

And for the crunchiness of the cabbage, say no more.

Are you wondering, like me, difference between Roasting and Toasting? Look here…

Sesame dressing with crunchy cabbage

Lembit Lounge Cuisine

A delicious dressing, easy and quick to prepare and combined with crunchy fresh salad that will mix with a variety of dishes or just by itself.

One of my absolute favorite dressing with a superb flavor. It's a must try recipe!

5 from 9 votes

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Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

Course Salad

Cuisine Oriental

Servings 4 portions

Calories 100 kcal

Equipment

• Mandolin

Ingredients

  

1x2x3x

• 1 half Sweetheart cabbage
• 3 tbsp Sriracha Mayo
• 1 tbsp Japanese soy (could be 1.5 tbsp)
• 1 tsp Sesame oil
• 1 pinch Sugar
• 3 tbsp Sesame seeds (tips: mix white and black seeds)

Instructions

 

Prepare Cabbage

• Before you start shredding your cabbage, wash it and remove any dirty, outer leaves. Then, slice off the root, and slice the head in half from top to bottom and, if needed, then in half again.

  I do recommend using a mandolin, I think it’s much better for slicing and shredding. You will get more even, uniform long strands, and it can be a little quicker than cutting with a knife.
• And when shredded, put the cabbage in a big bowl of cold water and let it soak for at least 30 minutes. I my self have had it submerged for up to 2 hours, no problems. Remember, ice cold water.

Roast seeds on stove

• Place the seeds in a dry skillet pan, don’t add oil. Heat over medium heat for about 3-5 minutes. Once the sesame seeds start getting light golden brown in color (the white ones), remove from the stove and let them cool of. Be careful so it don't burn.

Mix all ingredients

• Mix all the ingredients together and put into fridge until serving

Serve

• When time to serve, let the cabbage drain off and put it on a plate and drip the dressing all over it.

  Enjoy!

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Notes

Nice to know: 
Kept in fridge, leftover salad will be good next day as well. 
The recipe will work perfectly fine with ordinary white/red cabbage and cauliflower.

Nutrition

Serving: 4gCalories: 100kcal

Keyword Easy, Quick

Tried this recipe?Let me know how it was