Japanese Coleslaw with Sesame Seed Dressing

Japanese creamy coleslaw with a sweet sesame seed dressing. Great as a starter with miso soup, before sushi, or as a side. Just like at a Japanese restaurant. Sprinkle some toasted white or black sesame seeds on top before serving. You can eat it right away, but it does taste so much better the next day when the flavors meld and the veggies soften a bit from the vinegar. It will last for a week in the refrigerator.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 126 Calories

Ingredients

• 1 tablespoon sunflower seed oil
• 1 ½ tablespoons honey
• 1 ½ teaspoons sesame oil
• 2 cups shredded red cabbage
• ¼ teaspoon sea salt, or to taste
• 1 tablespoon freshly grated ginger
• 1 tablespoon tahini
• 3 tablespoons white rice vinegar
• 3 tablespoons brown rice vinegar
• 2 tablespoons Japanese mayonnaise (such as Kewpie®)
• 1 daikon radish, peeled and grated
• 2 cups shredded green cabbage
• 1 large carrot, peeled and grated

Recipe Instructions

Step 1

Whisk white rice vinegar, brown rice vinegar, Japanese mayonnaise, honey, oil, tahini, ginger, sesame oil, and sea salt together in a bowl to make dressing.

Step 2

Combine daikon radish, green cabbage, red cabbage, and carrot in a large bowl; mix with your hands until evenly distributed. Pour dressing on top and mix to coat well. Cover with plastic wrap and chill before serving.