This salad takes about 10 minutes to whip up, so you have no excuse not to make this! It also gets better the next day after its had time to sit in the dressing, so it's perfect to make ahead for lunch the next day.
To get really even cuts on your vegetables, use a mandolin if you have one handy. If not, use a sharp knife to get thin slices of cabbage, radishes and carrots.
Yield: 4-6 servings
1/2 red cabbage head, thinly sliced on a mandolin
10 small radishes, thinly sliced on a mandolin
1 carrot, peeled and thinly sliced on a mandolin
1 green onion stalk, thinly sliced
2 tbsp black sesame seeds
Tahini Lemon Dressing
3 tbsp olive oil
2 tbsp tahini
3 tbsp lemon juice
1/2 tsp turmeric
Salt and pepper
1) To make the dressing, whisk together all of the ingredients in a small bowl.
2) In a large bowl, toss together the red cabbage, radishes, carrots, green onions and sesame seeds.
3) Add salad dressing and toss well to combine.
4) Garnish with extra sliced green onion and sesame seeds.