Tuesday, May 26, 2015
JAPANESE CABBAGE SALAD
JAPANESE CABBAGE SALAD
3 cups (6oz) pre-shredded coleslaw mix
For the dressing:
1 tsp granulated sugar
2 tsp light soy sauce (omit for gluten-free)
1 tsp canola oil
2 1/2 tbsp rice wine vinegar
1 scallion, finely chopped
Toppings:
3 tbsp toasted sesame seeds
1/4 cup bonito flakes (katsuobushi)
Mix all the ingredients for the dressing together in a bowl and pour it over the shredded coleslaw mix. Toss well and top with sesame seeds and bonito flakes
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