Japanese-Style SlawPosted: November 11, 2009
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.