Japanese Coleslaw

A lighter and more fragrant alternative to traditional Coleslaw, from Hashi Cooking.  Perfect for grilled meat or fish.  Feel free to mix it up a bit by using different vegetables – normal radishes are lovely, as is red cabbage or a little fennel bulb or celeriac. Just try to stick to vegetables that have a good bite.

For the Slaw
200g Chinese Cabbage
2 tsp Salt
1 Carrot
150g Daikon Radish
2-3 tsp Black Sesame Seeds
For the Dressing
1/2 cup Japanese Mayonnaise
1 tbsp Rice Vinegar
1 tbsp Sake
1 tsp Japanese Mustard (not wasabi) or 2 tsp Dijon mustard
1/2 tsp Sesame Oil
3 tsp Soy Sauce
1 tsp Sugar
1/4 tsp White Pepper
Finely slice the cabbage and add to large bowl.  Cut carrot and daikon into very thin matchsticks and place in a colander, sprinkle with salt and roughly mix by hand, then allow to sit for 5-7 minutes.  Rinse with cold water and squeeze out any excess moisture with your hands.  Pat dry with kitchen paper.

Put all the ingredients for the dressing in a mixing bowl and mix until combined and smooth texture.  Season to taste with salt and white pepper.

Add the daikon, cabbage and carrot in a bowl and mix.  Toss the mixture with black sesame seeds and dressing just before serving.


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