The black sesame has a stronger flavor and is a bit crunchier than regular golden sesame. And it looks pretty too, with its darkness contrasting the rest of the stuff. Also, next to the noodles, this adds a bit of consistency to the all-green all-raw salad.
The interesting thing about this dish, except the fact that it tastes great (mainly due to the sesame and sesame oil), is that it can be a main-course, starter or side-dish just as well, depending what you want to do with it.
Vaguely inspired from Two peas and their pod.
Ingredients (serves 2 as main, 4 as starter):
- 50 g black sesame
- 25 g regular sesame
- 1 broccoli bunch
- 1 large carrot
- 1 large red bell pepper
- 1 bunch red radishes
- 250 g Brussels cabbage sprouts
- 1 bunch (1 handful) curly-leaf parsley (ofc flat-leaf parsley will do, too)
- 2 nests Asian egg-noodles
- 25 ml sesame oil
- 3 tablespoons red wine vinegar
- 1 tablespoon soy sauce
First, wash and gather your veggies:
Put the noodle nests to soak in warm water:
Mince the parsley:
In a dressing bowl, mix the sesame oil, vinegar and soy sauce:
Add the black sesame:
Add also the golden sesame and mix. Cut all the veggies in edible pieces (after discarding cores and such, of course) and put them in a large salad bowl:
Add the drained noodles, parsley and dressing:
Mix very well and dig in!