Cabbage Salad w/ Toasted Sesame Dressing

Cabbage Salad w/ Toasted Sesame Dressing

This light and delicious salad (some may call it a slaw) is made with both green and red cabbage. It also has carrots, green onions and a fresh nectarine. The addition of fruit gives it a bit of sweetness and texture. It can be changed out for a pear or apple in the colder seasons. It’s tossed with a light and creamy dressing that focuses around the flavor of toasted sesame. It’s easy to make and can be enjoyed on it’s own or serve it along side your favorite plant protein.

Serves 6

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Ingredients

3 cups (225g) Green Cabbage, shredded
3 cups (225g) Red Cabbage, shredded
2 medium Carrots, shredded
5 Green Onions sliced thin
1 Nectarine, julienned
2 Tbsp (30g) Black Sesame Seeds

Sesame Dressing
3 heaping Tbsp (45g) Toasted Sesame Seeds
3 Tbsp (45ml) Toasted Sesame Oil
2 Tbsp (30ml) Olive Oil
3 Tbsp (45ml) Rice Vinegar
1 1/2 -2 Tbsp (23-30ml) Vegan Honey or Maple Syrup
4 Tbsp (60ml) Water
2 Tbsp (30ml) Soy Sauce
1 clove Garlic
1” piece of Ginger, peeled
Salt & Pepper to taste

Note
Toast 1 cup of raw sesame seeds in a dry frying pan on medium heat. Spread them out in one single layer and move them around every so often until they become fragrant and take on a light golden color. Keep an eye on them as they can burn quickly. Remove them from the pan and allow them to cool before storing in a sealed jar. They should keep in your pantry for up to 3 months.

Directions

1. Make the dressing by combining toasted sesame seeds, toasted sesame oil, olive oil, soy sauce, rice vinegar, vegan honey, garlic, ginger, salt, pepper and water. Blend until smooth and creamy and set aside.

2.Prep all of the vegetables by either slicing or shredding and add them to a large bowl.

3. Add in the black sesame seeds and pour over the dressing. Mix untilleverything is well coated.

4. Enjoy as is or along side your favorite plant protein. Store any leftovers in the refrigerator for 2-3 days.