Wombok Salad With Sesame Dressing

Wombok salad with sesame dressingIngredients

1 tablespoon sesame seeds
2 tablespoons tahini (sesame paste)
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons caster sugar
1 tablespoon sesame oil
1 carrot, peeled, cut into matchsticks
1 x 10cm piece white radish (daikon), peeled, cut into matchsticks
65g (1 cup) bean sprouts, trimmed
1 baby wombok (Chinese cabbage), cut into 8 wedges
1/2 nori sheet, finely shredded


Step 1
Place the sesame seeds in a medium frying pan over low heat. Cook, stirring, for 2 minutes or until toasted. Transfer to a small bowl.
Step 2
Whisk together the tahini, soy sauce, vinegar, sugar and oil in a small bowl until well combined.
Step 3
Combine the carrot, daikon, bean sprouts and a little of the dressing in a bowl.
Step 4
Place the wombok wedges in a serving bowl. Drizzle over some dressing. Top with the carrot mixture and drizzle over the remaining dressing. Sprinkle with the nori and sesame seeds to serve.