Name: Zesty Sesame Tangy Carrot, Cabbage & Onion Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 3 cups green cabbage, shredded thin; 2 cups carrots, grated; 1/2 cup red onion, very thinly sliced; 2 tbsp sesame seeds; 3 tbsp rice vinegar; 2 tbsp extra virgin olive oil; 1 tbsp toasted sesame oil; 1 tbsp honey; 1/2 tsp sea salt; 1/4 tsp freshly cracked black pepper

Prepare the vegetables by shredding the green cabbage, grating the carrots on a box grater, and thinly slicing the red onion. Combine all three vegetables in a large mixing bowl.

Place the sesame seeds in a small, dry skillet over medium-low heat. Toast them for 2 to 3 minutes, stirring constantly, until they are golden and fragrant, then transfer to a small plate to cool.

In a medium glass bowl, whisk together the rice vinegar, extra virgin olive oil, toasted sesame oil, honey, sea salt, and black pepper until the dressing is completely emulsified.

Pour the whisked sesame dressing over the shredded cabbage, grated carrots, and sliced onions, then toss thoroughly to ensure the vegetables are evenly coated.

Add the toasted sesame seeds to the bowl and toss gently one last time to distribute them throughout the salad.

Cover the bowl with wrap and refrigerate for at least 15 minutes before serving to allow the tangy flavors to meld and slightly soften the crunchy vegetables.