Creamy cabbage and carrot salad with pumpkin seeds, sesame and thyme

Ingredients

For the dressing

8 teaspoons extra virgin olive oil
3 teaspoons raw sesame oil
a pinch of whole sea salt
2 teaspoons umeboshi paste
3 teaspoons tahin
3 teaspoons apple vinegar
4 teaspoons white miso
3 teaspoons maple syrup
juice of half a lemon

For the salad

half a white cabbage, shredded
1 carrot, peeled and grated (using the the large holes of a grater)
2 handfuls of pumpkin seeds
a handful of white sesame seeds
fresh thyme, to taste

Makes 2 servings.

Directions

In a bowl, whisk all the dressing ingredients and set aside. Alternatively, you can put all ingredients in a jar, secure it with a tight fitting lid and shake until perfectly combined (this is actually the quickest way to make the dressing).

In a large salad bowl, toss the cabbage with the carrot and the seeds. Pour the mixture over the vegetables and toss gently until thoroughly coated and moistened. Refrigerate to chill, garnish with the thyme and serve.

Posted in: autumn,salads,savoury,vegetables

Tagged as: apple vinegar, cabbage, carrots, lemon, maple syrup, miso, pumpkin seeds, sesame, sesame seeds, tahin, thyme, umeboshi, white miso