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 all the salad ingredients to your liking and mix them together.
Prepare the dressing.
Peel the apple, dice it into small cubes, and place it in a skillet.
Add water, sugar, salt, and vinegar, then simmer until the apples are soft, about 15 minutes, stirring occasionally.
Most of the liquid should evaporate.
Transfer the warm (not hot) cooked apple to a blender and blend until smooth, gradually adding the pepper, mustard, and slowly drizzling in the oil while continuing to blend.
Blend for about 1-2 minutes.
Then taste and adjust the seasoning—add more salt, sugar, vinegar, pepper, or mustard if needed.
If something seems off, feel free to add more and blend again.
This amount of ingredients yields nearly 150 g of dressing.
It looks like mayonnaise but has a uniquely tangy flavor.
Dress the salad with the prepared sauce and sprinkle with sesame seeds.