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crunchy thai style cabbage salad

4.0

(1)

www.cookrepublic.com
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Prep Time: 10 minutes

Servings: 4

Cost: $14.93 /serving

Ingredients

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Instructions

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Step 1

Place cabbage, carrot, spring onion, coriander and chilli in a large bowl.

Step 2

Toast sunflower, sesame and pumpkin seeds on medium-low heat in a heavy-bottomed frying pan. Toss to ensure the seeds don’t burn. Remove from heat when sesame seeds are starting to turn golden and seeds are aromatic.

Step 3

Add toasted seeds to the cabbage in the bowl.

Step 4

Add sesame oil, lemon juice, soy sauce, tahini, orange juice, coconut sugar, ginger and salt in a medium bowl. Mix well with a metal spoon to remove all lumps and create a creamy dressing.

Step 5

Add dressing to the salad and mix well.

Step 6

Salad keeps well in the fridge for up to 3 days.

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