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

• 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

Method

• 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.