Kewpie coleslaw
This Japanese-inspired coleslaw is wonderfully crunchy, with the nutty flavour of sesame and a little richness from Japan’s favourite mayo, Kewpie. It’s excellent on its own or stuffed into burgers. It also makes a great topper for a plate of dumplings for those last-minute dinners!
Method
Toss together the cabbages, spring onion, daikon, carrot and wakame.
Place all the dressing ingredients except toasted sesame seeds in a blender and blitz to combine. Add a little more water to get the consistency you like. Add sesame seeds and pulse a few times to combine without over-blending the seeds.
Dress the slaw and top with strips of roasted seasoned seaweed and 2 Tbsp toasted sesame seeds.
Ingredients
½ green cabbage
¼ red cabbage
2 spring onions, trimmed
⅓ daikon, peeled and julienned
1 carrot, peeled and julienned
2-3g Pacific Harvest wakame, rehydrated and sliced very finely
1 packet Ceres Organics roasted seasoned seaweed, cut into little strips
2 Tbsp toasted sesame seeds
For the dressing:
½ cup Kewpie mayo
¼ cup pure sesame oil
¼ cup rice wine vinegar
1-2 Tbsp water
¼ tsp ground white pepper
½ tsp salt
¼ cup toasted sesame seeds
