Vegetable Slaw with Creamy Asian Dressing Recipe

Name: Vegetable Slaw with Creamy Asian Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup mayonnaise (page 282); 2 tablespoons rice vinegar; 1 tablespoon mirin; 1 tablespoon soy sauce; Juice of 1 lemon; 1 small jalapeno chile, seeded and very finely chopped; 1/2 English (hothouse) cucumber, partially peeled (to form vertical stripes of green peel and white flesh); 1/4 small head red cabbage, cored and very finely shredded; 1/4 small head napa (Chinese) cabbage, very finely shredded; 4 red, icicle, or French Breakfast radishes, trimmed and very thinly sliced; 2 carrots, grated; 1 red bell pepper, cored, seeded, and cut into thin strips; 2 green onions, white and green parts, thinly sliced; 2 tablespoons sesame seed, preferably black; Coarse salt and freshly ground black pepper

Servings: persons

1/4 cup mayonnaise (page 282)
2 tablespoons rice vinegar
1 tablespoon mirin
1 tablespoon soy sauce
Juice of 1 lemon
1 small jalapeno chile, seeded and very finely chopped
1/2 English (hothouse) cucumber, partially peeled (to form vertical stripes of green peel and white flesh)
1/4 small head red cabbage, cored and very finely shredded
1/4 small head napa (Chinese) cabbage, very finely shredded
4 red, icicle, or French Breakfast radishes, trimmed and very thinly sliced
2 carrots, grated
1 red bell pepper, cored, seeded, and cut into thin strips
2 green onions, white and green parts, thinly sliced
2 tablespoons sesame seed, preferably black
Coarse salt and freshly ground black pepper

1
To make the dressing, combine the mayonnaise, rice vinegar, mirin, soy sauce, lemon juice, and jalapeno in a small bowl.
2
Set aside.
3
To prepare the salad, halve the cucumber lengthwise and scrape off the seeds with a teaspoon.
4
Slice the cucumber into 1/8-inch thick half-moons.
5
Place the slices in a large bowl.
6
Add the red and napa cabbages, radishes, carrots, red pepper, green onions, and sesame seed.
7
Pour over just enough dressing to lightly coat.
8
Season with salt and pepper and toss well to combine.
9
Serve immediately.
10
Sesame seed was brought to America by African slaves, whose word for it, benne, became part of the vernacular in the American South, specifically in the Low Country around Charleston, South Carolina.
11
Black, brown, and even red sesame seed is available, but the most common color is a pale ivory-yellow.
12
I like to use black when I want to make a bold visual statement.
13
Sesame seed has a nutty, sweet flavor and is used in both sweet and savory cooking.
14
(Mama, oddly enough, dislikes it so much that she picks the seeds off of her hamburger bun.)

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup mayonnaise (page 282), 2 tablespoons rice vinegar, 1 tablespoon mirin, 1 tablespoon soy sauce, and more.

Yes, Vegetable Slaw with Creamy Asian Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetable Slaw with Creamy Asian Dressing

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