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Asian Slaw with a Sweet and Tangy Dressing

Course Main Course, Salad
Cuisine Asian, Chinese, Japanese
Keyword Asian Salad, Asian Slaw, Salad
Prep Time 45 minutes
Servings 4 people
Author Mary Tang

Ingredients

  • 8 cups (485 g ) thinly sliced green cabbage (about half a cabbage)
  • ½ cup celery, cut thinly on a bias
  • 1 cup thinly sliced carrots, rough chop (1 carrot)
  • ⅛ cup sliced green onions, reserve half (green parts only)
  • ½ tsp white toasted sesame seeds
  • ½ tsp black toasted sesame seeds

Dressing

  • ¼ cup sugar + ¼ cup water to dissolve
  • ¼ cup soy sauce
  • ⅛ cup aji-mirin or mirin
  • ⅛ cup sesame oil
  • ⅛ cup rice wine vinegar
  • ⅛ cup lime juice plus zests (1 lime)

Instructions

  1. Cut cabbage, celery, carrots and green onions. Reserve half the green onions. Mix all the ingredients in a large bowl and mix.

  2. In a separate bowl, add the sugar and water. Use a spoon to mix until the sugar dissolves.

  3. Add the remaining ingredients in the dressing including soy sauce, aji-mirin, sesame oil, rice wine vinegar, lime juice and lime zests. Mix.

  4. Pour the sauce on the cabbage mixture and mix until the vegetables are fully dressed.

  5. Plate. Top remaining green onions, and both the black and white sesame seeds.

Recipe Notes

The slaw can be made ahead of time and kept in the fridge.

Top with fresh herbs you have on hand.