Spring Cabbage Salad with a Japanese Twist

Spring cabbage is so yummy! And I love all sorts of vinaigrettes: This time I made it with a Japanese twist.

Spring Cabbage Salad

1 small spring cabbage
1 carrot
10 cm leek
2 Tbsp sesame seeds
(salt)

Ginger Sesame Vinaigrette
1 small garlic clove, finely shredded
a piece of ginger, thumb-sized; finely shredded
1-2 Tbsp Japanese soy sauce
1-2 tsp wasabi
2 Tbsp rice vinegar
3-4 Tbsp toasted sesame oil

Mix all the vinaigrette ingredients together in a salad bowl. Marinate the thinly sliced leek in it while you prepare the salad: slice cabbage thinly, shred carrot and toast sesame seeds. Add cabbage, carrot and half of the sesame seeds to vinaigrette mix, toss everything together. Check the saltiness and if needed, add either salt or soy sauce. Sprinkle the rest of the sesame seed on top.

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