purple and nappa cabbage slaw
Ingredients for salad:
½ head of a medium purple cabbage, cut small
½ head of a large nappa cabbage, cut small
1 very large handful snow peas, peeled and chopped small
4 large radishes, halved and sliced into thin rounds
1/3 cup sunflower seeds
2 tablespoons black sesame seeds (or regular ones if you can’t find)
Ingredients for dressing:
2 cubes of frozen ginger (or 1 tablespoon chopped fresh)
¼ cup sesame paste
¼ cup rice vinegar
2 tablespoons honey
3 tablespoons sesame oil
3 tablespoons avocado oil or any neutral oil (canola, safflower etc.)
In a large salad bowl place your purple cabbage, nappa cabbage, chopped snow peas, sliced radishes, sunflower seeds and sesame seeds and set aside.
In a medium mixing bowl place your ginger, sesame paste, vinegar and honey. Whisk together until the sesame thickens. Try to use a small whisk if you have one- it works better than a fork for the sake of the sesame paste. Slowly whisk in your sesame and avocado oils until your dressing is well combined.
When you are ready to serve, mix all of the dressing with the salad and toss thoroughly using GLOVED HANDS. This salad really benefits from a thorough mixing with gloved hands. Go slow and be patient. The dressing is thick and it takes a few moments to mix through.
This salad can be cut up to 4 days before serving. You can put it directly into your serving bowl lined with paper towel or alternatively, you can store the components separately in zippered bags lined with paper towel. The paper towels help absorb any excess moisture.
The dressing can be made up to 1 week before.