Japanese Coleslaw with Sesame Seed Dressing

Japanese creamy coleslaw with a sweet sesame seed dressing. Great as a starter with miso soup, before sushi, or as a side. Just like at a Japanese restaurant. Sprinkle some toasted white or black sesame seeds on top before serving. You can eat it right away, but it does taste so much better the next day when the flavors meld and the veggies soften a bit from the vinegar. It will last for a week in the refrigerator.

INGRIDIENT

3 tablespoons white rice vinegar

3 tablespoons brown rice vinegar

2 tablespoons Japanese mayonnaise (such as Kewpie®)

1 ½ tablespoons honey

1 tablespoon sunflower seed oil

1 tablespoon tahini

1 tablespoon freshly grated ginger

1 ½ teaspoons sesame oil

¼ teaspoon sea salt, or to taste

1 daikon radish, peeled and grated

2 cups shredded green cabbage

2 cups shredded red cabbage

1 large carrot, peeled and grated

DIRECTION

Step: 1

Whisk white rice vinegar, brown rice vinegar, Japanese mayonnaise, honey, oil, tahini, ginger, sesame oil, and sea salt together in a bowl to make dressing.

Step: 2

Combine daikon radish, green cabbage, red cabbage, and carrot in a large bowl; mix with your hands until evenly distributed. Pour dressing on top and mix to coat well. Cover with plastic wrap and chill before serving.

NUTRITION FACT

Per Serving: 126 calories; protein 1.7g; carbohydrates 12.1g; fat 8.7g; cholesterol 1.7mg; sodium 134.4mg.

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