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!
3tbspSesame 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!
Prevent your screen from going dark
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.