1/4 green cabbage
1 large carrot
1 Nashi pear (or Piqa boo pear)
1/2 cup Living Goodness Heartbeet Kraut
Miso Tahini Dressing:
2 tablespoons of white miso
2 tablespoons of tahini paste
1 garlic clove, minced
1 tablespoons of rice vinegar (or apple cider vinegar)
1 teaspoon sesame oil
1-2 teaspoons maple syrup
1/2 teaspoon grated ginger
2-3 tablespoons of water
To serve:
Chopped spring onion
Toasted sesame seeds
Chopped chilli (optional)

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Slice the cabbage thinly using a mandolin slicer. 

Sprinkle with 1/8 teaspoon of fine salt, massage gently and set aside. 

Thinly slice the carrot and Nashi pear using the mandolin slicer. 

In a mixing bowl combine all ingredients for dressing, mix using a small whisk. If the dressing is too thick add more water. Taste the dressing for salt. Add more maple syrup or vinegar to balance the taste up to your preferences. 

Place the cabbage into a colander and squeeze out any excess liquid. • Combine cabbage, carrot, Nashi pear and Heartbeet Kraut in a bowl. 

Drizzle the salad with dressing and toss gently. 

Sprinkle it with toasted sesame seeds, chopped onion and chilli. 

Serve immediately. 

Any spare can be kept in the fridge for up to a week - just keep some of the dressing separate and dress before eating.

- Recipe from 

- Photography by Crazy Cucumber