Japanese-Style Slaw

japanese slaw

We had some leftover green cabbage that was not long for this world, and since we have so much soup sitting around already, I decided to make some slaw. Of course, we’ve also eaten a fair amount of slaw recently, so I thought I’d try to shake things (i.e., cabbage) up a bit and do a spicy Japanese-style slaw. I don’t know that there is any slaw in Japanese cuisine, per se. This slaw involves shredded green cabbage seasoned with rice vinegar, Japanese mayo, a little soy sauce, black sesame seeds, and some Sriracha for kick. If we had sesame oil, I probably would have used a little of that to supplement the mayo. Anyway, it turned out pretty tasty, but not as distinctive as I had hoped.

Anybody else have any unusual slaw recipes? Not that we’re really a peak slaw season here.


7 Comments on “Japanese-Style Slaw”

  1. mochapj says:

    I like to shred carrots, beets and celeriac into matchsticks on a mandolin and then dress with sherry vinegar, a little lemon juice and s&p.

    Simple, but tasty slaw-like stuff. And can be made in winter! Yay root veg!!

  2. Mz Whitney says:

    A while back I was making a slaw with cabbage and carrot, with a sauce from tahini, sambal oelek and balsamic vinegar (maybe a little water for consistency?) Might have to revisit that one soon.

  3. Hi,
    I come from a german/mennonite background and here is a favourite cabbage salad I grew up with and still love
    1 small head of cabbage/shredded
    2 carrots/shredded
    1 stalk of celery/shredded
    1 onion/chopped fine/shredded optional
    Put all of this in a large bowl

    In a pot, put
    1/2 cup veg oil
    1/3 cup sugar
    1/4 cup vinegar
    salt/pepper to taste
    Bring this to a full rolling boil/and then quickly pour over your shredded veggies in the bowl. Stir and put in the fridge in an air tight container.
    Leave overnight, next day, mix veggies, or shake container.
    Good to eat the third day, but is ok on the second day as well and improves with age. You can keep this in the fridge for at least two weeks but it won’t last that long. I have switched the amounts of vinegar and sugar and that tastes just as good. You can substitute other veggies, like green peppers or use different types of cabbage and get slightly different tastes.
    Hope you like it.

  4. Kate says:

    “Mexican” Slaw: thinly sliced/shredded green cabbage, thinly sliced/shredded jicama, chopped cilantro, diced jalapeno (seeded if you prefer), diced green or red onion.

    Combine olive oil, juice of 1 lemon or lime, ground cumin, salt and pour over veggies. Mix to combine & let sit 30 min for flavors to mingle.

  5. […] The salad is made from a couple of shredded carrots, a little diced red onion, a handful of raisins, and a handful of chopped parsley. The dressing is just olive oil, rice vinegar (I wanted a lighter flavor than cider vinegar), salt and pepper. I guess this sort of qualifies as another slaw. […]

  6. alpidarkomama says:

    My favorite slaw – cabbage, lime juice, canola oil, cilantro, salt. GREAT on fish or bean tacos.

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