Salad:2 tbsp sesame seeds1 carrot, peeled, cut into matchsticks2 cups bean sprouts3 green onions, ends trimmed, thinly sliced diagonally
1/2 Chinese cabbage, or other cabbage, finely shredded
Dressing:1 tbsp light soy sauce1 tbsp white vinegar1 tbsp peanut oil1 tsp brown sugar
1 tsp sesame oil
Place sesame seeds in a small frying pan over medium heat. Cook, tossing, for 1-2 minutes or until toasted. Remove from heat and set aside.Place carrot, bean sprouts, green onion, cabbage and sesame seeds in a large bowl. Gently toss to combine. To make the dressing, place soy sauce, vinegar, peanut oil, sugar and sesame oil in a screw-top jar and shake until well combined. Taste and season with salt and pepper.
Drizzle salad with dressing and serve immediately.
Adapted from Taste.com.au
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This recipe was most recently featured in
Boston Organics Newsletter No. 48 of 2012.