May 2, 2011

Japanese Cabbage Salad

Since I mentioned that I made some Japanese salads (plural) in a recent post, I thought I should follow up with the other salad that I made for our sushi night.

This salad doesn't sound all that glamorous but it is deceptively delicious AND stunningly simple to make. The combination of garlic, ginger and spring onion gives a really fresh hit to the tastebuds and is complimented by the crunchy nutty sweetness of the almonds and sesame seeds. An incredibly healthy (only 15g of oil!) but surprisingly flavoursome salad.

I found the original recipe on All and here is my Thermotalk version:

1 clover of garlic
1cm knob of fresh ginger, peeled
15g sesame oil
30g rice vinegar
1 tbsp sugar
1 tsp salt
1 tsp black pepper
750g cabbage
150g spring onions
150g slivered almonds, toasted
50g sesame seeds, toasted

Place garlic and ginger in TM bowl. Chop for 3 seconds on speed 8. Scrape down sides.
Add sesame oil, rice vinegar, sugar, salt and pepper. Mix for 30 seconds on speed 2.
Add spring onions. Chop for 3 seconds on speed 7.
Add cabbage. Chop for 5 seconds on speed 4. 
Pour into serving bowl and sprinkle with almonds and sesame seeds. 

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