An excellent fresh side salad, with texture and flavour.
- 4 large white cabbage leaves, finely shredded
- 1 small carrot, cut into julienne
- 4 spring onions, thinly sliced
- black sesame seeds and shredded nori (see Note), to serve
- ½ small onion
- 1 tbsp vegetable oil
- 1 tbsp Japanese soy sauce
- 1 tbsp rice vinegar
- 2 tsp caster sugar
- 1½ tsp toasted white sesame seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 30 minutes
Place cabbage in a bowl of iced water and stand for 30 minutes to crisp.
Meanwhile, to make dressing, grate onion (including juices) into a bowl. Add remaining ingredients to bowl, whisking to combine. Season with salt and pepper. Cover and refrigerate until needed. Dressing will keep refrigerated for up to 3 days. Makes ⅔ cup.
Drain cabbage. Return to bowl, add carrot and spring onions, tossing to combine. Season, then toss with enough dressing to coat. Serve cabbage salad scattered with black sesame seeds and nori.
• Nori (dried seaweed) is available from Asian food shops and select supermarkets.
Photography Brett Stevens