Crunchy Sesame Salad

A delicate little salad to crunch on. From New Zealand Taste.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1⁄4 Chinese cabbage, thick central rib removed (or savoy cabbage)
• 1  carrot, peeled and halved, crosswise
• 4  radishes
• 1⁄2 cup sugar, snaps
• 1  tablespoon  chopped mint
• 4  drops  sesame oil
• 5  teaspoons  peanut oil
• 1⁄2  lemon, juice of
• 1⁄2 teaspoon salt
• 1  tablespoon toasted sesame seeds

Directions

1. Cut cabbage into 1cm-wide strips, then across into short lengths. Rinse and refrigerate for at least 10 minutes, and up to 1 hour.
2. Slice the carrot into thin ribbons using a mandolin, or a sharp knife. Place these in iced water. Cut radishes into thin slices. Place all vegetables in a wide mixing bowl. Add chopped mint.
3. Whisk sesame oil, peanut oil, lemon juice and salt together to make a dressing. Adjust seasoning to taste.
4. Toss salad with dressing, pile into small bowls, scatter sesame seeds on top and serve immediately.