Ingredients: 

For the salad:

1 medium, washed purple cabbage and sliced into thin hairs
8 thinly chopped spring onions, including the green part
1/2 cup of sesame seeds
1/2 cup of Wakama algae/seaweed

For the sauce:

4 tablespoons of olive oil
4 tablespoons of fresh lemon juice
3 tablespoons of rice vinegar
1 tablespoon of soy sauce
1 tablespoon of sesame oil
1 & 1/2 teaspoon of sugar
3/4 teaspoon salt

For the Japanese Tahini:

Half a cup (130 grams) of Med Cuisine Black Tahini
3 tablespoons (45 ml) rice vinegar
2 tbsp (30ml) sake
2 tablespoons (30 ml) of Mirin
1 tablespoon + 1 teaspoon (20 ml) soy sauce
1 teaspoon sugar

Instructions:

Heat a frying pan and toast the sesame seeds and wakame algae/seaweed on low heat until the sesame seeds are toasted.

Cool slightly and crumble the algae/seaweed into small crumbs (keep a tablespoon from the mixture aside for plating).

Meanwhile, prepare the Japanese tahini: Pour the Med Cuisine Black Tahini into a medium bowl.

In another bowl, mix vinegar, sake, mirin, soy and sugar until a unified mixture is obtained.

Pour the mixture slowly over the Tahini, stirring constantly until it makes a smooth and glossy paste. Season it according to your preference.

For the dressing, stir all the ingredients in a jar and shake well.

In a large bowl, mix the purple cabbage, spring onions, sesame seeds and seaweed crumbs.

Pour the sauce and stir.

Place the salad onto a serving plate and spoon over the Japanese tahini then sprinkle on top of it sesame seeds and leftover seaweed. Enjoy!