Japanese Tahini Salad
This salad is really cool. With brown rice as the base, making it a filling dish, it's topped with baby kale, carrots, red cabbage, cucumbers, and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Serving bowl
- Spoon
Ingredients
- 3/4 cup brown rice
- 1 handful baby kale
- 2 carrots, julienned
- 2 cups shredded red cabbage
- 1 watermelon radish, cut into matchsticks
- 1/2 English cucumber, cut into matchsticks
- black sesame seeds, for sprinkling
- 3 tablespoons Baracke Tahini
- 2 tablespoons rice vinegar
- 1 tablespoon Gefen Sesame Oil
- 2 cubes Gefen Frozen Ginger
- 1 tablespoon Gefen Honey
- a bit of water
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