A crunchy Far Eastern-inspired salad where grated white cabbage and carrot meet soy sauce, sesame oil, and peanuts. It requires no cooking and can also be served as a light accompaniment to grilled meats.
Finely grate the cabbage and carrot and combine in a large bowl; add the spring onion.
Whisk the soy sauce, sesame oil, and rice vinegar to make a smooth sauce.
Pour the sauce over the vegetables, mix well, and let rest for 10 minutes before serving.
Sprinkle with roasted peanuts and sesame seeds and serve.
Important: Finely shredding the cabbage makes it easier to chew; if cut too thick the salad becomes tough. Soy sauce is salty, so taste before adding extra salt to the salad. Allergen: contains peanuts and soy.
If you prepare the salad a little before serving and let it rest, the cabbage absorbs the dressing and takes on a softer texture. Adding the peanuts last keeps them crunchy.
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