Crispy Radish and Red Cabbage Salad with Sesame Lemon-Honey Dressing

Finely shred the 75 gr Red cabbage and transfer it into a large mixing bowl.

Cut the 75 gr Radishes and 40 gr Carrots into fine matchsticks, slice the 10 gr Spring Onion into thin diagonal rounds, and add them to the cabbage.

Peel and finely grate the 3 gr Ginger root and mince the ¹/₂ clove Garlic.

Heat a dry skillet over medium heat, add the 10 gram of Sesame seeds, and toast for 2 to 3 minutes until lightly golden and aromatic, then set aside to cool.

In a small bowl, whisk together the ³/₄ tbsp Lemon Juice, ¹/₄ tbsp Honey, 5 ml Soy Sauce, the grated ginger root, and the minced garlic until the honey is completely dissolved.

Slowly pour in the ³/₄ tbsp Olive oil extra virgin while whisking vigorously to create an emulsified dressing.

Pour the prepared dressing over the bowl of shredded vegetables and toss gently to coat thoroughly.

Divide the salad between serving bowls, sprinkle the toasted sesame seeds over top, and serve immediately.