JAPANESE COLESLAW SALAD
Everyday Harumi
by Harumi Kurihara
This is a real contrast to the more commonly known coleslaw recipe using mayonnaise. This dish is extremely light and very simple. It can be prepared quickly and easily and is absolutely delicious. Please make sure you use toasted sesame seeds in this recipe.
Serves 4
Ingredients
• 10 oz green cabbage half a small onion, peeled
• 1 teaspoon sunflower or vegetable oil
• 1/4 cup rice vinegar, unseasoned
• 1 to 2 teaspoons superfine sugar light soy sauce, to taste
• salt and pepper, to season
• 4 tablespoons toasted sesame seeds
Directions
1. Shred the cabbage and onion. Soak them in iced water for 2 or 3 minutes, drain well, and store in a container in the refrigerator for about 30 minutes. This will give the cabbage and the onion an extra crunchiness.
2. When ready to serve, remove them from the refrigerator and add the oil, rice vinegar, sugar, and light soy sauce in this order, mixing in each ingredient quickly.
3. Season with salt and pepper, sprinkle the sesame seeds on top, and serve immediately.
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