Cucumber Cabbage Salad with Lemon and Sesame
August 4th, 2019 
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Refreshing. Tasty. Quick. These are just a few words to describe this salad. It may be simple, but there is one key step that cannot be skipped. What step is that? You must toast the sesame seeds. When you place the sesame seeds in a pan to be toasted it brings the natural oils out, making the flavor pop. If you fail to do this, the salad is a little flat. Eat this salad as is or feel free to add various proteins like chicken, shrimp, steak or edamame. You can serve it as a starter or as the main course.
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Cucumber Cabbage Salad with Lemon and Sesame
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4 servings
10 minutes
10 minutes
- 2 cups green cabbage, finely shredded/sliced
- 2 cups English cucumber, julienned
- ¼ cup lemon juice, approximately 2 large lemons
- 2 tablespoons sunflower oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon plus 1 teaspoon sesame seeds
- In a large bowl mix together the cabbage, cucumber, lemon juice, salt and pepper. Taste and adjust salt and pepper seasoning as needed.
- In a small skillet, add the sesame seeds and place on it on medium high heat. Using a rubber spatula, stir the seeds occaionaly, until the sesame seeds start to brown, about 1 minute. Toss half of the toasted sesame seeds in with the salad. The remain sesame seeds are reserved to sprinkle on top of the salad before serving.
- Use a mondoline kitchen slicer. They make thinly shredding cabbage easy and extremely quick. You can also use the julienne blade insert to cut the cucumbers.
