Wombok Salad with Sesame Seeds


  • 1 tbs sesame seeds
  • 2 tbs tahini 
  • 2 tbs soy sauce
  • 2 tbs rice wine vinegar
  • 2 tbs caster sugar
  • 1 tbs sesame oil
  • 1 carrot, peeled, cut into matchsticks
  • 1  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

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.
2. Whisk together the tahini, soy sauce, vinegar, sugar and oil in a small bowl until well combined.
3. Combine the carrot, daikon, bean sprouts and a little of the dressing in a bowl.
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. Delish!