Creamy cabbage salad with toasted sesame seeds and yuzu
A fresh salad that's perfect for most occasions. Crisp cabbage is combined with nutty sesame seeds and tangy yuzu. Perfect with fried chicken or as a side dish with sushi.
About 30 min
Vegetarian
Ingredients
- 0.5 head of white cabbage (small)
- 2 tbsp tahini
- 3 tbsp mayonnaise
- 1 tbsp yuzu juice
- 2 garlic cloves
- 1 tsp crushed ginger
- 1 tsp dark-roasted sesame oil
- 1 tsp sugar
- 2 tsp Japanese soy sauce
- 1 tbsp rice vinegar
- 2 tbsp roasted sesame seeds
- Salt
SERVING
- toasted sesame seeds
- 0,5 st vitkålshuvud (litet)
- 2 msk tahini
- 3 msk majonnäs
- 1 msk yuzu juice
- 2 st vitlöksklyftor
- 1 tsk ingefära krossad
- 1 tsk sesamolja mörkrostad
- 1 tsk socker
- 2 tsk japansk soja
- 1 msk risvinäger
- 2 msk sesamfrön rostade
- Salt
SERVERING
- rostade sesamfrön
Instructions
Cooking Mode
- Finely shred the cabbage with a knife or mandoline, and place it in a bowl of ice water.
- Finely chop the garlic and grate the ginger. Place them in a separate bowl and add all the other ingredients. Mix well.
- Let the cabbage drain thoroughly so it dries, and then toss it with the dressing. Season with salt to taste.
- Feel free to top the coleslaw with a few extra toasted sesame seeds.
This modal contains dynamic content generated by "JavaScript \ Modal Logic"