Japanese Coleslaw Recipe - Cooking Index
Japanese Coleslaw Recipe - Cooking Index
You can serve this immediately, but like all coleslaws, it improves with time. Overnight chilling makes it perfect. It's worth seeking out brown rice vinegar, available in Japanese markets, but you can substitute regular rice wine vinegar.
Courses: Salads, Side dish| 2 cups | 474ml | Shredded green cabbage |
| 2 cups | 474ml | Shredded red cabbage |
| 1 cup | 110g / 3.9oz | Carrot - peeled, grated (large) |
| 2 tablespoons | 30ml | Walnut oil |
| 1 teaspoon | 5ml | Sesame oil |
| 2 tablespoons | 30ml | Brown rice vinegar |
| 1 tablespoon | 15ml | Tamari or soy sauce |
| 1 tablespoon | 15ml | Maple syrup or honey |
| 2 tablespoons | 30ml | Freshly-grated ginger |
| 1/4 cup | 36g / 1.3oz | Finely-chopped roasted salted peanuts |
Combine the cabbages and carrot in a large bowl. Toss the mixture with your hands and set aside.
For the dressing, combine the walnut oil, sesame oil, vinegar, tamari, maple syrup and ginger in a small bowl, and whisk to blend.
Pour the dressing over the salad and toss well. Sprinkle with the peanuts. Chill and serve.
This recipe yields 2 to 4 servings.
Each serving: 162 calories; 4 grams protein; 12 grams carbohydrates; 3 grams fiber; 12 grams fat; 1 gram saturated fat; 0 cholesterol; 270 mg. sodium.
Source:
The Los Angeles Times, 10-29-2003
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