Japanese sesame seed vinaigrette

Ingredients

• 2 cuillères à soupe White sesame seeds (to toast, then coarsely grind)
• 1 cuillère à soupe White sugar
• 2 cuillères à soupe Rice vinegar
• 2 cuillères à soupe Soy sauce (preferably light)
• 1 cuillère à soupe Sesame oil (toasted oil for more flavor)
• 3 cuillères à soupe Japanese mayonnaise (Kewpie) (rich and slightly sweet)
• 100 g White cabbage (finely shredded)
• 100 g Red cabbage (finely shredded)
• 1 tête petite Escarole (chicory) (cut into julienne)
• 1 moyenne Carrot (cut into julienne)
• 0.5 moyen Cucumber (cut into half‑round slices)
• 5 pièces Radish (sliced thinly)

Instructions

1. Toast the sesame seeds

   Heat a small pan over medium heat, add the sesame seeds and stir constantly until they turn golden and release a nutty aroma (about 3‑4 minutes). Transfer immediately to a bowl to stop the cooking.

   Time: PT4M

2. Grind the seeds

   Using a mortar and pestle or a blender, coarsely crush the toasted seeds to obtain a slightly grainy texture.

   Time: PT2M

3. Mix the vinaigrette

   In a bowl, add the sugar, rice vinegar, soy sauce, sesame oil, Japanese mayonnaise and the ground sesame seeds. Whisk until a smooth sauce forms.

   Time: PT3M

4. Cut the vegetables

   Wash and dry the vegetables. Finely shred the white and red cabbage. Cut the escarole into julienne, the carrot into julienne, the cucumber into half‑round slices and the radishes into thin rounds. Gather everything in a large salad bowl.

   Time: PT10M

5. Assemble the salad

   Divide the raw vegetables onto plates or a serving dish, drizzle with vinaigrette just before serving and sprinkle with a few extra sesame seeds.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

12 g

Fat

10 g

Fiber

3 g