Crunchy vegetable salads help cleanse the palate during a Japanese meal. This one has authentic flavours of sesame and rice wine vinegar.
Prep Time : 0:15 | Cook Time : 0:05 | Total Time : 0:20 | Serving : 8 person.
Ingredients
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1 tablespoon sesame seeds
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2 tablespoons tahini (sesame paste)
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2 tablespoons soy sauce
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2 tablespoons rice wine vinegar
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2 tablespoons caster sugar
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1 tablespoon sesame oil
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1 carrot, peeled, cut into matchsticks
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1 x 10cm piece white radish (daikon), peeled, cut into matchsticks
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65g (1 cup) bean sprouts, trimmed
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1 baby wombok (Chinese cabbage), cut into 8 wedges
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1/2 nori sheet, finely shredded
Method
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Step 1
Place the sesame seeds in a medium frying pan over low heat. Cook, stirring, for 2 minutes or until toasted. Transfer to a small bowl.
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Step 2
Whisk together the tahini, soy sauce, vinegar, sugar and oil in a small bowl until well combined.
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Step 3
Combine the carrot, daikon, bean sprouts and a little of the dressing in a bowl.
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Step 4
Place the wombok wedges in a serving bowl. Drizzle over some dressing. Top with the carrot mixture and drizzle over the remaining dressing. Sprinkle with the nori and sesame seeds to serve.