This is one of the most popular salads and requested recipes, a raw cabbage slaw with fresh herbs and peanuts, from Jyoti Freidland she used to make for the spring season in her vegetarian deli. Cabbage salads, also known as cole slaw, are crunchy and slightly sweet. Sesame seeds add an interesting mouth feel to salads and vegetables, and are considered a healthy superfood for the oil they contain. The seeds contain a number of beneficial minerals, and are also high in sesamin and sesamolin, two substances found to reduce cholesterol and prevent high blood pressure. Sesame seeds come in several colors, and are used in many dishes, particularly in Asian, Middle Eastern, and Indian cuisines. Wash the herbs, spin dry with salad spinner or dry with paper towels, then roughly chop. Some versions add a small amount of fresh mint leaves, which combines beautifully with the basil and cilantro. This doesn’t keep well, so only make as much as will be eaten right away. You can also mix the dressing, chop all the vegetables and herbs, store them in the fridge, and mix the salad right before you’re going to eat it. This is also good with some thin sliced raw water chestnuts added as well.
1 cup olive oil
1/2 cup rice vinegar (don’t use seasoned vinegar, which contains sugar)
1/4 cup fresh lemon juice
2 tablespoons Bragg Liquid Amino
1 teaspoon grated fresh ginger
1 teaspoon chili flakes (optional, but the hint of spiciness is nice)
1 teaspoon fine sea salt
1 small head napa cabbage, thinly sliced or julienne in strips about 3/8 inch wide
1/2 cup red cabbage, thinly sliced
1 medium carrot, thinly sliced or julienne
1/2 cup chopped cilantro
1/2 cup chopped holy basil (preferably) or regular basil leaves
1/4 cup sesame seeds, toasted
1 tablespoon black sesame seeds, toasted (optional)
1/2 cup chopped peanuts, toasted
1.Make the dressing: whisk together all the ingredients in a medium bowl. Adjust the taste. (I used the bowl and immersion blender to mix the dressing) Let dressing sit so flavors can blend while you chop other ingredients.
2.In a separate bowl, combine the cabbages, carrot, cilantro, basil, then pour on some of the dressing (you wont use all of the dressing. Toss well to evenly coat the cabbage.
3.Toast the sesame seeds about 1 minute in a small dry pan, until they start to be fragrant and slightly browned. Add the sesame seeds and peanuts.
4. Refrigerate for at least 15 minutes and serve right away. Best served the day it is made. Store any leftover dressing in a covered container in the refrigerator. Makes 6 to 8 servings.