Japanese Coleslaw

Ingredients

• green cabbage (Shredded)
• water (For soaking the cabbage)
• ice (For soaking the cabbage)
• 0.5 cup Japanese mayonnaise
• 2 tbsp mirin
• 1 tbsp Japanese soy sauce
• 2 tsp brown sugar
• 1 tsp sesame oil
• roasted sesame seeds (For topping)

Steps

1. 1

   Shred the green cabbage using a peeler/shredder, mandoline, or knife. If using a knife, slice the cabbage thinly.

2. 2

   Soak the shredded cabbage in water and ice for about 5–10 minutes to make it crisp and reduce its unpleasant smell.

3. 3

   Wash the cabbage and drain it thoroughly.

4. 4

   In a bowl, combine the Japanese mayonnaise, mirin, Japanese soy sauce, brown sugar, and sesame oil.

5. 5

   Mix the dressing well until the ingredients are combined.

6. 6

   Drizzle the dressing over the drained shredded cabbage.

7. 7

   Top the coleslaw with roasted sesame seeds.

8. 8

   Serve, preferably with tonkatsu or pork or chicken katsu.

Notes

The source does not provide a quantity for the cabbage, water, ice, or roasted sesame seeds. It describes the dish as best served with tonkatsu and as a side for pork or chicken katsu.

Nutrition per serving

• side dish
• salad
• no-cook
• Japanese-inspired
• crisp
• vegetarian