Wombok salad with sesame dressing

Appetizing Wombok salad with sesame dressing Recipe

Crunchy vegetable salads help cleanse the palate during a Japanese meal. This one has authentic flavours of sesame and rice wine vinegar.
Wombok salad with sesame dressing
Prep Time : 0:15 | Cook Time : 0:05 | Total Time : 0:20 | Serving : 8 person.


  • 1 tablespoon sesame seeds

  • 2 tablespoons tahini (sesame paste)

  • 2 tablespoons soy sauce

  • 2 tablespoons rice wine vinegar

  • 2 tablespoons caster sugar

  • 1 tablespoon sesame oil

  • 1 carrot, peeled, cut into matchsticks

  • 1 x 10cm piece white radish (daikon), peeled, cut into matchsticks

  • 65g (1 cup) bean sprouts, trimmed

  • 1 baby wombok (Chinese cabbage), cut into 8 wedges

  • 1/2 nori sheet, finely shredded


  • 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.

  • Step 2

    Whisk together the tahini, soy sauce, vinegar, sugar and oil in a small bowl until well combined.

  • Step 3

    Combine the carrot, daikon, bean sprouts and a little of the dressing in a bowl.

  • 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.

User Review
0 (0 votes)