• 3 Tbls Gustare Japanese Toasted Sesame Oil
  • 1 Tbls your favorite Gustare Extra-Virgin Varietal Olive Oil
  • 3 Tbls rice wine vinegar
  • 1 Tbls agave
  • 1 tsp fresh ginger, grated
  • 2 tsp tamari (or soy sauce if not gluten-free)
  • ¾ tsp Gustare Fleur de Sel
  • Freshly squeezed juice from wedge of 1/8 lime



Whisk together Gustare Japanese Toasted Sesame Oil, your favorite Gustare Extra-Virgin Varietal Olive Oil, and remaining dressing ingredients until well blended. Set aside to allow flavors to develop while preparing the rest of the dish.



  • 3 Tbls sesame seeds, toasted
  • 2.5oz rice noodles
  • ½ head red cabbage, finely sliced
  • ¼C red onion, finely sliced
  • 4 scallions, sliced
  • 1 bunch fresh cilantro, roughly chopped
  • 1/3C roasted peanuts



Bring water to boil in small saucepan. Remove from heat and add rice noodles.  Soak for 1-2 minutes, and stir until noodles just become pliable.  Drain and rinse under cold water to terminate cooking and ensure they remain al dente.  Set aside.


Heat skillet over medium high heat. Once hot, add sesame seeds to dry skillet.  Toast and agitate 6-8 minutes, or until sesame seeds become golden brown and emit a nutty, popcorn-like aroma.  Set aside.


Add sliced red cabbage, red onion, scallions, and cilantro to large salad bowl.


Pour dressing evenly over cabbage mixture. Toss to combine.


Add rice noodles, sesame seeds, and peanuts, reserving a small portion of seeds and nuts for finishing. Toss well to combine and evenly distribute dressing.


To serve, top with reserved sesame seeds and roasted peanuts.


This salad presents well for a crowd, or can easily become a complete lunch or light, hot weather dinner by adding chick peas or sautéed or grilled chicken, salmon, or tofu.

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