purple cabbage & japanese black tahini salad
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Time to read 2 min
Recipes / Sides & Mezze
Purple Cabbage & Japanese Black Tahini Salad
Crunchy purple cabbage, spring onions and toasted sesame meet a bright soy and lemon dressing in this Japanese-inspired salad. A glossy Black Tahini drizzle brings deep roasted flavour, while crisp wakame adds a savoury, sea-salted finish. It’s a sophisticated fusion of textures and bold Japanese-inspired flavors. A show-stopping side or light main for any occasion.
⏰ Prep 20 Min 🔥 Cook 5 Min Serves 6 Vegan
The Recipe
Crunchy Cabbage Salad with Black Tahini
For the Salad
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1 medium purple cabbage, washed and finely sliced
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8 spring onions, finely sliced, green parts included
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½ cup sesame seeds
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½ cup wakame seaweed
For the Dressing
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4 tbsp olive oil
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4 tbsp fresh lemon juice
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3 tbsp rice vinegar
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1 tbsp soy sauce
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1 tbsp sesame oil
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1½ tsp sugar
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¾ tsp salt
For the Japanese Style Drizzle
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3 tbsp rice vinegar
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2 tbsp sake
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2 tbsp mirin
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1 tbsp plus 1 tsp soy sauce
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1 tsp sugar
Method
1
Toast. Warm a dry frying pan over low heat. Add the sesame seeds and wakame, then toast gently until the seeds are golden and fragrant. Leave to cool, crumble the wakame into small pieces and reserve 1 tbsp of the mixture for finishing.
2
Make the tahini. Add the Med Cuisine Black Tahini to a medium bowl. In a separate bowl, stir together the rice vinegar, sake, mirin, soy sauce and sugar. Add this mixture to the tahini gradually, stirring constantly, until smooth and glossy.
3
Shake the dressing. Add the olive oil, lemon juice, rice vinegar, soy sauce, sesame oil, sugar and salt to a jar. Seal and shake until fully combined.
4
Dress the salad. Combine the cabbage, spring onions and remaining toasted sesame-wakame mixture in a large bowl. Pour over the dressing and toss thoroughly so every strand is lightly coated.
5
Finish. Transfer the salad to a serving platter, drizzle generously with the Black Tahini and scatter over the reserved sesame and wakame crumbs.
🌿 Med Cuisine Tip: Add the seasoned vinegar mixture to the Black Tahini gradually. It may thicken at first, but steady stirring will turn it into a smooth, glossy sauce. Dress the cabbage just before serving if you want maximum crunch.
Made with One Med Cuisine Staple
Black Tahini gives this crisp salad its dramatic finish, balancing sharp rice vinegar and soy with deep, roasted sesame flavour.
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