Creamy cabbage and carrot salad with pumpkin seeds, sesame and thyme

Ingredients

For the dressing:

• 8 teaspoons extra virgin olive oil
• 3 teaspoons raw sesame oil
• a pinch of whole sea salt
• 2 teaspoons umeboshi paste
• 3 teaspoons tahin
• 3 teaspoons apple vinegar
• 4 teaspoons white miso
• 3 teaspoons maple syrup
• juice of half a lemon

For the salad:

• half a white cabbage, shredded
• 1 carrot, peeled and grated
• 2 handfuls of pumpkin seeds
• a handful of white sesame seeds
• fresh thyme, to taste

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Preparation

• In a bowl, whisk all the dressing ingredients and set aside.
• Alternatively, you can put all ingredients in a jar, secure it with a tight fitting lid and shake until perfectly combined .
• In a large salad bowl, toss the cabbage with the carrot and the seeds.
• Pour the mixture over the vegetables and toss gently until thoroughly coated and moistened.
  
• Refrigerate to chill, garnish with the thyme and serve.

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