Japanese Coleslaw
Recipe: #36956
May 15, 2021
Categories: Salads, Vegetable Salad, Cabbage, Carrot, Onions, Asian, Japanese, Easter, Picnic, Romantic Dinner, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"A great winter salad with great flavor. Very refreshing served with as a side to fried or asian foods."
Ingredients
Nutritional
- Serving Size: 1 (202.1 g)
- Calories 95.9
- Total Fat - 4.5 g
- Saturated Fat - 1.3 g
- Cholesterol - 1.1 mg
- Sodium - 74.3 mg
- Total Carbohydrate - 10.5 g
- Dietary Fiber - 1.6 g
- Sugars - 3.5 g
- Protein - 6.5 g
- Calcium - 112.2 mg
- Iron - 1.8 mg
- Vitamin C - 52.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Dry roast the sesame seeds until fragrant and set aside for later.
Step 2
Place the grated radish, carrot and cabbage and lightly salt them ( approx 1/2 -1 teaspoon), place in a bowl and let sit for 10 minutes.
Step 3
Squeeze out any excess water from the vegetables and transfer to a clean bowl.
Step 4
Combine the vinegar and sugar in a small bowl or cup and stir well until the sugar completely dissolves then pour over the daikon, carrot and cabbage mix.
Step 5
Add the capsicum, spring onion and ginger to the daikon mix and gently stir through.
Step 6
Top with the roasted sesame seed and serve.
Tips
No special items needed.