This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Sign up, create an account & become a member of the MED family >> get 10% discount coupon for your first order



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


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!


No more products available for purchase

Your cart is currently empty.