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Cabbage Salad in Asian Tahini Dressing
Tahini, the Middle Eastern sesame paste and a key ingredient in hummus or babba ghanush, has numerous other uses. Here it serves as a base for a flavorful, creamy dressing with an unmistakably Far Eastern flair. Make sure you use good quality tahini – taste it straight from the jar, it should have a slightly sweet nutty taste, with no bitterness.
Ingredients (makes 4-6 servings)
1/2 head medium cabbage, shredded
1 cup fresh button mushrooms, sliced
10 small radishes thinly sliced
2/3 cup bean sprouts
2-3 spring onions (green and white parts) diagonally sliced For the Creamy Tahini Dressing:
3 tabplespoons raw tahini
1-2 teaspoons toasted sesame oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons soy sauce
1-2 tablespoons honey
1 tablespoon sweet chili sauce (optional) To Serve:
1/3 cup toasted sesame seeds
Mix well dressing ingredients. Taste and adjust seasoning. If the dressing is too thick, add a bit of water until you reach consistency similar to that of a mayonnaise.
Toss the salad with the dressing, sprinkle with sesame seeds and serve at once or keep refrigerated up to an hour.
Following ingredients can be added to the salad: sliced cucumbers, sliced celery stalks, cubed tofu, sliced roasted chicken breast, lightly toasted walnuts.
The tahini dressing goes well with a simple green salad, but it should be slightly thinner – add more water.