Serve this classic Japanese salad as a refreshing side dish.
Serves: 4–6
INGREDIENTS
3 cups very finely shaved cabbage (I used both red and white cabbages)
2 teaspoons black or white sesame seeds, toasted
Dressing
2 tablespoons lemon juice
3 tablespoons vegetable oil
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon honey
¼ teaspoon wasabi paste
pinch sea salt
METHOD
Dressing: Whisk all the ingredients together in a bowl.
Place the cabbage in a large bowl and toss with just enough dressing to coat.
Transfer to serving bowls and sprinkle with sesame seeds.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.