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For the Salad:

  • 1 medium purple cabbage, washed and thinly sliced
  • 8 spring onions, thinly sliced (including the green parts)
  • 1/2 cup sesame seeds
  • 1/2 cup wakame seaweed

For the Dressing:

  • 4 tablespoons olive oil
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 & 1/2 teaspoons sugar
  • 3/4 teaspoon salt

For the Japanese Tahini:

  • 1/2 cup (130 grams) Med Cuisine Black Tahini
  • 3 tablespoons (45 ml) rice vinegar
  • 2 tablespoons (30 ml) sake
  • 2 tablespoons (30 ml) mirin
  • 1 tablespoon + 1 teaspoon (20 ml) soy sauce
  • 1 teaspoon sugar


  1. Toast Sesame Seeds and Wakame:

    • Heat a frying pan over low heat. Add sesame seeds and wakame seaweed, toasting until the sesame seeds are golden. Allow to cool slightly, then crumble the seaweed into small crumbs. Reserve one tablespoon of this mixture for garnishing.
  2. Prepare Japanese Tahini:

    • In a medium bowl, pour in the Med Cuisine Black Tahini.
    • In a separate bowl, mix together rice vinegar, sake, mirin, soy sauce, and sugar until well combined.
    • Gradually add the vinegar mixture to the tahini, stirring constantly, until you achieve a smooth and glossy paste. Adjust seasoning to taste.
  3. Mix the Dressing:

    • Combine olive oil, lemon juice, rice vinegar, soy sauce, sesame oil, sugar, and salt in a jar. Shake well to blend.
  4. Assemble the Salad:

    • In a large bowl, combine the sliced purple cabbage, spring onions, toasted sesame seeds, and seaweed crumbs.
    • Pour the dressing over the salad and toss well to coat.
  5. Serve:

    • Plate the salad, drizzle generously with the Japanese tahini, and sprinkle with the reserved sesame seeds and seaweed crumbs.



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