Serve this classic Japanese salad as a refreshing side dish.
Serves: 4–6
INGREDIENTS
3 cups very finely shaved cabbage (I used both red and white cabbages)
2 teaspoons black or white sesame seeds, toasted
Dressing
2 tablespoons lemon juice
3 tablespoons vegetable oil
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon honey
¼ teaspoon wasabi paste
pinch sea salt
METHOD
Dressing: Whisk all the ingredients together in a bowl.
Place the cabbage in a large bowl and toss with just enough dressing to coat.
Transfer to serving bowls and sprinkle with sesame seeds.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!