Spicy Sesame Salad

3 from 2 ratings

This spicy slaw-like salad comes from One Lucky Duck in the Chelsea Market Cookbook. Instead of the usual lettuce base, this recipe is made up of sliced Savoy cabbage and carrots. Jicama adds some crunch to the base and beets brighten up the whole thing. Click Here for More Salad Recipes

Servings

servings

Ingredients

1 small head savoy cabbage (1¼ pounds), cored
2 medium beets (12 ounces), peeled
2 large carrots (8 ounces), scrubbed but unpeeled
1 small jicama (14 ounces), peeled
¼ cup pure maple syrup
¼ cup tamari or shoyu
½ cup expeller-pressed or toasted sesame oil
2 cup raw or toasted cashews, finely chopped
⅔ cup black sesame seeds
2 tablespoon expeller-pressed or toasted sesame oil
2 teaspoon wasabi powder
¾ teaspoon fine sea salt
1 cup loosely packed fresh cilantro leaves

Directions

Using a large knife, cut the cabbage into thin shreds. Transfer them into a very large bowl. Using a mandolin, plastic V-slicer, or knife, cut the beets, carrots, and jicama into julienne strips about 2 inches long. (The exact thickness is a matter of personal choice, depending on the slaw texture that you prefer.) Transfer them to the bowl with the cabbage.
Whisk the maple syrup and tamari together in a small bowl. Gradually whisk in the oil. Add the dressing to the salad and toss.
Stir together the cashews, sesame seeds, oil, wasabi, and salt in a medium bowl until combined. Add them to the salad and mix well. Top with the cilantro and serve.