Category: Salads - Side

Japanese Slaw     

Ingredients:
Dressing:
1 1/2 Tbsp soy sauce
1 1/2 Tbsp rice vinegar
1 1/2 Tbsp Kewpie mayonnaise (or regular mayonnaise)
1 Tbsp. toasted sesame oil
1 1/2 Tbsp. olive oil
1 tsp. sugar
1 1/2 tsp. wasabi paste

Slaw:
5 cups tightly packed green cabbage, finely shredded
2 cups tightly packed red cabbage, finely shredded
1 carrot, finely shredded
2 green onion stems, finely sliced
1 cup edamame, cooked per packet directions
2/3 cup Japanese seaweed salad, pre-dressed

Preparation:
Shake the dressing ingredients in a jar until fully mixed, set aside.

Place cabbage, carrot, green onion, half the edamame, and half the seaweed salad in a bowl. Add about 3/4 of the dressing and toss. Set aside for 15 minutes to allow cabbage to wilt a bit.

Toss again, garnish with remaining seaweed salad and edamame, drizzle with remaining dressing and serve.

Recipe courtesy of Chef Erin Rowe and Honeycomb Kitchen Shop
www.OzarkCulinaryTours.com
www.HoneycombKitchenShop.com

Date added: 2023-09-07
Number of visits: 900