1/2 head of Purple Cabbage (about 6 Cups)
1 carrot, julienned or shredded
4 radishes, thinly sliced
1 bunch fresh mint, roughly chopped
2 Tbsp Sesame Seeds, toasted
2 Tbsp rice vinegar or White Balsamic Vinegar
1/2 tsp Sesame Oil
1 Tbsp tamari (or soy sauce)
1/2 Cup fresh cilantro, chopped
1/2 tsp Sriracha sauce or other hot sauce
1/2 Tbsp maple syrup (or brown sugar or other natural sweetener)
In a small frying pan over medium high heat, toast the sesame seeds until golden, about 1 min.
Using a blender or an immersion blender, combine all the dressing ingredients above, until mixture is smooth and creamy.
Combine all the salad ingredients in a large bowl. Add the dressing and toss to coat. Garnish with toasted sesame seeds.
Can be made up to two days ahead. Keep refrigerated until ready for serving.