Japanese Coleslaw with Sesame Seed Dressing
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"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."
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Ingredients30 m servings 126 cals
Original recipe yields 6 servings
- 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.
- 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.
- Cook's Notes:
- If you can't find brown rice vinegar, double the amount of white rice vinegar.
- Substitute another type of mayonnaise for the Japanese one if desired.
- Substitute rapeseed oil for the sunflower oil if desired.
- Use 2 tablespoons finely ground toasted sesame seeds instead of the tahini if preferred.
Per Serving: 126 calories; 8.7 g fat; 12.1 g carbohydrates; 1.7 g protein; 2 mg cholesterol; 134 mg sodium. Full nutrition