Japanese Coleslaw
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pointed cabbae
- 2 carrot (s)
- 4 tablespoon rice vinegar or mild apple cider vinegar
- 2 tablespoon honey, more liquid
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce, Japanese
- 1 teaspoon ginger, grated
- 1 tablespoon sesame, roasted (black or white)
- a bit salt
Print Recipe
Pin Recipe Instructions
- Slice the pointed cabbage as finely as possible except for the stalk. Then knead with a little salt (1 - 2 teaspoons) and let stand for 10 minutes. In the meantime, grate the carrots.
- For the dressing, mix rice vinegar, honey, sesame oil, soy sauce and the grated ginger together. Squeeze out the cabbage well (do not wash!) And place in a bowl with the carrots. Add the dressing along with the toasted sesame seeds and mix everything well. Let it steep for at least half an hour.
- The salad is very mild, keeps in the fridge for a few days and tastes good as an accompaniment to sushi, teriyaki dishes, sukiyaki or fondue chinoise!
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