Japanese Coleslaw

So, along with the karaage I made yesterday, I also made Harumi’s Japanese coleslaw.  It was simple and easy – just the way I like it! Please note, the recipe serves 4, so of course I doubled it.  Also, I just used the precut bag of cabbage found in the salad section.

Japanese Coleslaw

Ingredients:

• 10 oz. green cabbage, shredded
• half of a small onion, grated
• 1 t. vegetable oil
• 1/4 cup rice vinegar, unseasoned
• 1-2 t. sugar
• to taste light soy sauce
• salt and pepper to taste
• 1 T. toasted sesame seeds

Cooking Directions:

1. I skipped this step, but Harumi says if you want the cabbage & onion super crisp to soak them in iced water for 2-3 minutes, drain well, and store in a container in the fridge for 30 minutes.
2. Add the oil, vinegar, sugar and light soy in this order, mixing in each ingredient quickly. I must admit that I mixed these ingredients together in a bowl and then added them -it\’s hard to get rid of my western ways….
3. Season with salt and pepper, and sprinkle with sesame seeds.
4. Enjoy!