Home : Chef Paul's Recipes

Asian Coleslaw

Makes about 2 cups

⅓ cup Hellman's mayonnaise
1 tablespoon minced ginger
1 tablespoon soy sauce
¼ cup mirin (Japanese sweet rice wine)
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds (or use all white sesame seeds)
1 tablespoon wasabi powder (Japanese horseradish powder)
1 tablespoon white sugar
1 teaspoon toasted sesame oil
½ cup julienned red cabbage
¼ cup julienned sweet potato
¼ cup julienned celery
¼ cup julienned onion
¼ cup julienned snap peas
¼ cup julienned carrots
¼ cup julienned shiitake mushrooms
how to prepare

Combine the first 10 ingredients in a large mixing bowl. Stir or whisk until fully combined and smooth. Add the julienned vegetables and toss until fully coated and combined. Serve immediately at room temperature, or refrigerate until ready to use. 

Copyright© 2006 by Paul Prudhomme

Price: $3.00
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