Japanese-style slaw with sesame dressing
A crispy and colorful
Japanese-style slaw with red and green cabbage, carrot, radish and
scallions coated with a nutty sesame dressing.
2 cups shredded cabbage
2 cups shredded red cabbage
4 radishes — grated
1 carrot — grated
2 scallions — thinly sliced
⅓ cup sesame seeds
1 tablespoon Japanese soy sauce
½ teaspoon superfine (caster) sugar
1 tablespoon rice vinegar
2 tablespoons water
HEAT a frying pan over a medium-low
heat. COOK the sesame seeds until lightly toasted, stirring
constantly. SET aside to cool for 5 minutes. POUND the sesame seeds
in a mortar and pestle or process in a spice/coffee grinder until
finely ground. PLACE in a bowl and stir in the soy sauce, sugar,
rice vinegar and water until well combined. PLACE the green and red
cabbage, carrot, radish and scallions in a large bowl and mix well.
ADD the sesame dressing and toss thoroughly to combine.