Sesame Coleslaw
Crunchy, creamy, and full of flavor, this Sesame Coleslaw is an easy side dish with a light Japanese twist. Tossed in a nutty sesame dressing, it’s perfect for pairing with rice bowls, grilled dishes, or weeknight meals—and it tastes even better after chilling!
Servings: 4 People
Ingredients
For the dressing
- 4 Tbsp mayonnaise
- 2 tablespoon vinegar
- 1 tablespoon honey
- 1 tablespoon soy Sauce
- 3 Tbsp ground roasted sesame
For the vegetables
- ½ lb rabbage (about ¼ small head)
- ½ lb red cabbage (about ¼ small head)
- 1 carrot (medium size)
Instructions
- Make the dressing. In a small bowl, combine mayonnaise, vinegar, honey, soy sauce, and ground roasted white sesame. Whisk until smooth and evenly mixed. Set aside.
- Shred the vegetables. Remove the core of the cabbage, then shred cabbage, red cabbage, and carrot. Using a slicer or mandoline makes it faster and gives even slices—watch your fingers! If you don’t have one, thinly slice with a sharp knife.
- Season the vegetables. In a large bowl, combine the shredded vegetables. Sprinkle with a little sea salt and mix well.
- Add the dressing. Pour the prepared sesame dressing over the vegetables. Toss until everything is evenly coated.
- Chill and serve. Cover and refrigerate for 2–3 hours to let the flavors soak in. Toss again before serving and enjoy!