Ingredients:
For the salad:
1 small Napa cabbage
1 leek
1 tomato
1 tsp black sesame seeds
For the dressing:
1 large apple
70 ml oil
2 tsp mild mustard
0.5 tsp sugar
0.5 tsp salt
0.5 tbsp apple cider vinegar
50 ml water
a pinch of ground black pepper
Chop the salad ingredients to your preferred size and toss them together.
Prepare the dressing.
Peel the apple, dice it into small cubes, and place the pieces in a skillet.
Add the water, sugar, salt, and vinegar, then simmer until the apples are soft, about 15 minutes, stirring occasionally.
Cook until most of the liquid has evaporated.
Transfer the warm (not hot) cooked apple to a blender and puree until smooth, gradually adding the black pepper and mustard. Slowly drizzle in the oil while blending.
Blend for 1–2 minutes.
Then taste and adjust the seasoning—add more salt, sugar, vinegar, pepper, or mustard as needed.
If the balance seems off, add more seasoning and blend again.
This recipe yields nearly 150 g of dressing.
It looks like mayonnaise but has a uniquely tangy flavor.
Dress the salad with the prepared dressing and sprinkle with sesame seeds.
