Yep, I am on a Cole Slaw run- love the stuff. Cheap, easy to make, a surefire crowd-pleaser and somehow entirely underestimated. This version dips into all the Asian condiments you might have sitting in your kitchen shelf...
Prep Time: 15 mins (or let sit over night)
Ingredients
1/2 Cabbage head
1 Carrot
2 Spring onions
5 Teasp. Sesame seeds
3 Tablesp. Soy sauce or Tamari
2 Tablesp. Sesame oil
3 Tablesp. Nihonshu (Japanese Sake)
2 Tablesp. Mirin
Juice of 1/2 Lemon
1 Teasp. dried Japanese fish bullion (OPTIONAL)
Add carbs for those who like it crunchy: handful of dried Chinese noodles, right before serving so they don't get soggy
Tool Kit
Cutting board
Knife
Salad Bowl
Preparation
1. Thinly slice or square cabbage and carrot.
2. Thinly slice spring onions.
3. Mix all other ingredients in a separate bowl.
4. Mix veggies and other ingredients well.
5. Serve same day, or for much much better results: let sit in your fridge over night.
Prep Time: 15 mins (or let sit over night)
Ingredients
1/2 Cabbage head
1 Carrot
2 Spring onions
5 Teasp. Sesame seeds
3 Tablesp. Soy sauce or Tamari
2 Tablesp. Sesame oil
3 Tablesp. Nihonshu (Japanese Sake)
2 Tablesp. Mirin
Juice of 1/2 Lemon
1 Teasp. dried Japanese fish bullion (OPTIONAL)
Add carbs for those who like it crunchy: handful of dried Chinese noodles, right before serving so they don't get soggy
Tool Kit
Cutting board
Knife
Salad Bowl
Preparation
1. Thinly slice or square cabbage and carrot.
2. Thinly slice spring onions.
3. Mix all other ingredients in a separate bowl.
4. Mix veggies and other ingredients well.
5. Serve same day, or for much much better results: let sit in your fridge over night.
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