Oriental Coleslaw

By patbranam

  • 1 daikon (Japanese white radish)

  • 1 large carrot

  • 1/2 Chinese cabbage, shredded

  • 1/4 red cabbage, shredded

  • 2 green onions, cut into long thin strips

  • 18 snow peas, cut lengthwise into strips

  • 1 cup shredded spiach

  • 1/4 cup raisins

  • 1/2 cup slivered unsalted raw almonds

  • oriental dressing

  • 2 tablespoons sesame seeds

  • 3 teaspoons grated fresh ginger or shredded pickled ginger

  • 3 tablespoons mirin

  • 2 tablespoons rice or wine vinegar

  • 2 teaspoons extra virgin olive oil

  • 2 teaspoons reduced-salt soy sauce

  • a few drops sesam oil (optional)

  1. Using a rinder, jaspanese grater or sharp knife, sut diakon and carrot into long thin strips. Place in a large bowl, add Chinese and red cabbages, green onions, snow peas, spinach, raisins, and nuts. Toss to combine.

  2. To make dressing, place sesame seeds in a small saucepan over a medium heat. Cook, shaking pan frequently, for 2-3 minutes or until seeds are toasted. Stir in ginger, mirin, vinegar, olive oil, soy sauce and seasame oil. Remove pan from heat. immediately pour over salad. Toss to combine.

Nutritional Facts

Per servings
cal. 173
carb. 14g
total fat 10g
sat. fat 1g
sodium 15mg
fiber 1.5g