Japanese Coleslaw
Created by Tisme on May 15, 2021
- Servings: 4
- Prep Time: 30m
- Cook Time: 5m
- Recipe #36956
Ingredients
- 500 grams radish, finely shredded (daikon radish, 1 medium)
- 100 grams carrots, shredded (or large grate, 2 small carrots)
- 100 grams cabbage, shredded (this need to be 2 handfuls of shredded)
- 140 grams red capsicum (cut into strips, 1 small capsicum)
- 1 tablespoon gingerroot, finely grated (fresh)
- 30 grams spring onions (sliced on the diagonal, 2 spring onions sliced about 1/4 inch)
- Salt, to taste
- 4 tablespoons white vinegar
- 2 teaspoons sugar
- 2 teaspoons sesame seeds (dry roasted)
How to Make
-
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.
Nutritional Facts
- 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