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.Ingredients 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 Method 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.