Japanese Coleslaw Recipe

Cabbage: Shredded to provide a crunchy base for the coleslaw.

Carrot: Julienned to add color and sweetness.

Rice vinegar: Adds a mild tangy flavor to the dressing.

Soy sauce: Provides a salty, umami taste to balance the sweetness.

Sesame oil: Infuses the coleslaw with a rich, nutty aroma.

Sugar: Adds a touch of sweetness to the dressing.

Toasted sesame seeds: Sprinkled on top for added texture and flavor.

To achieve a more vibrant and crisp texture in your cabbage, soak the shredded cabbage in ice water for about 10 minutes before draining and using it in the coleslaw. This will help maintain its crunch and enhance the overall freshness of the dish.

• shredded cabbage - Substitute with shredded napa cabbage: Napa cabbage has a milder flavor and a more tender texture, making it a great alternative.

• julienned carrot - Substitute with julienned daikon radish: Daikon radish adds a similar crunch and a slightly peppery flavor that complements the dish.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and a slightly fruity flavor that works well in coleslaw.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil provides a different but complementary flavor and is a good alternative if sesame oil is not available.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note that enhances the overall flavor.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds offer a similar crunch and nutty flavor, making them a good substitute.

• To store your Japanese coleslaw, place it in an airtight container. This will help maintain its crispness and prevent it from absorbing other odors in the fridge.
• Keep the container in the refrigerator, where it will stay fresh for up to 3 days. The cabbage and carrot will retain their crunch, and the flavors will meld beautifully over time.
• If you plan to make the coleslaw ahead of time, consider storing the dressing separately. Combine the shredded cabbage and julienned carrot in one container and the dressing in another. Mix them together just before serving to keep the vegetables from becoming soggy.
• For freezing, note that cabbage and carrot can lose their texture when thawed. If you must freeze, do so before adding the dressing. Place the shredded cabbage and julienned carrot in a freezer-safe bag, removing as much air as possible to prevent freezer burn.
• Label the bag with the date and contents. The vegetables can be frozen for up to 2 months. When ready to use, thaw in the refrigerator overnight and then add the dressing before serving.
• Avoid freezing the dressing as the rice vinegar and soy sauce may separate and alter the taste. Instead, prepare a fresh batch of dressing when you're ready to serve the coleslaw.
• For best results, enjoy your Japanese coleslaw fresh. The vibrant flavors and crisp textures are at their peak when freshly made.

• For a quick and easy method, use the microwave:

  1. Place the Japanese coleslaw in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• For a more even and gentle reheating, use the stovetop:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add the Japanese coleslaw to the skillet.
  3. Stir occasionally to prevent sticking and to ensure even heating.
  4. Heat for about 3-5 minutes or until warmed through.

• For a slightly different texture, try reheating in the oven:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Japanese coleslaw evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to retain moisture.
  4. Bake for about 10-15 minutes, stirring halfway through to ensure even heating.

• For a quick and flavorful twist, use a steamer:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the Japanese coleslaw in a steamer basket.
  3. Set the steamer basket over the simmering water.
  4. Cover and steam for about 3-5 minutes or until warmed through.

• For a unique and slightly crispy texture, try reheating in an air fryer:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the Japanese coleslaw in the air fryer basket in a single layer.
  3. Heat for about 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Large mixing bowl: To combine the shredded cabbage and julienned carrot.

• Small bowl: To whisk together the rice vinegar, soy sauce, sesame oil, and sugar.

• Whisk: To mix the dressing ingredients until the sugar is dissolved.

• Knife: To shred the cabbage and julienne the carrot if not pre-prepared.

• Cutting board: To provide a surface for shredding and julienning the vegetables.

• Measuring spoons: To measure out the rice vinegar, soy sauce, sesame oil, and sugar.

• Tongs or salad tossers: To toss the cabbage and carrot with the dressing.

• Serving bowl: To present the finished coleslaw.

• Toaster or skillet: To toast the sesame seeds if they are not pre-toasted.

Pre-shred the cabbage: Buy pre-shredded cabbage from the store to save time on chopping.

Use a food processor: Use a food processor to quickly julienne the carrot.

Make the dressing ahead: Prepare the dressing in advance and store it in the fridge.

Toast sesame seeds in bulk: Toast a large batch of sesame seeds and store them for future use.

Combine ingredients in a bag: Place all ingredients in a resealable bag and shake to mix.