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½ cabbage, finely sliced
1 onion, finely sliced
3 Tbsp sesame seeds
100 ml rice wine vinegar
1-2 tsp sugar
1 Tbsp light soy sauce
Slice the cabbage and onion as fine as you can - this will make the end result better. Place the cabbage and onion in a bowl and cover with cold water.
Let sit in the fridge for at least 30 minutes (this will make the slaw really crunchy).
Toast the sesame seeds in a dry fry pan and set aside to cool.
Mix the rice wine vinegar, sugar and soy sauce, taste and if adjust if need be.
When ready to eat, drain the cabbage and onion mixture and pat dry.
Pour over the dressing and scatter over the sesame seeds. Toss to combine and serve immediately.