Japanese coleslaw

Japanese coleslaw

By
From
Sushi Slim
Serves
2
Photographer
Lisa Linder

This Japanese coleslaw is mayo-free and very refreshing, with the low heat of the mooli adding a mild kick. Use bonito flakes instead of spring onion if you eat fish.

Ingredients

Quantity Ingredient
200g mooli
100g carrot
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons mirin
1 teaspoon caster sugar
1 tablespoon white sesame seeds, crushed in a mortar and pestle
3 tablespoons spring onion, finely chopped

Method

  1. Finely slice the mooli and carrot (or shred them using a mandoline), then rinse under cold water.
  2. Mix together all the remaining ingredients, except the spring onion, to make a dressing.
  3. Place the vegetables in a bowl and toss with the dressing. Mound the mooli and carrot like a mountain on a large plate, sprinkle with the spring onion and it’s ready!

Note:

  • 450 kcal in total; 225 kcal per serving.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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