My favourite cuisines are without a doubt Japanese and Korean. It’s a bit surprising perhaps considering that I have a strong aversion to seafood, and I’m a massive cheese fiend. This crunchy salad has been my go-to salad for years. It’s delicious with spring rolls, gyoza, tofu katsu or simply topped with a fried egg.
Sweetheart cabbage or green cabbage
Daikon or radishes
Black sesame seeds
Toasted sesame oil
1. Grate carrots and radishes into a large bowl. Shred the cabbage and slice the gherkins. Add them to the bowl and mix all the vegetables together.
2. In a small bowl mix all the ingredients for the sesame dressing. I do this to taste but I would advice you to not go overboard with the sesame oil. Pour the dressing over the salad and toss until all the vegetables are evenly coated.
Note: I mixed mayonnaise with Eat the Bits Chilli Oil and drizzled it over the salad but it’s equally yummy with gochujang (fermented Korean chilli paste). If you decide to use neither, add fresh ginger and garlic to the dressing. Also, try adding bean sprouts or edamame to the salad.