When Molly was trying to figure out what to do with the leftover cabbage from making potstickers, she turned it into this mayo-y crunchy coleslaw! It’s super versatile, gets better with time, and can be paired with any protein!
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup (120 grams) Japanese mayonnaise, such as Kewpie
- 1 lime, zested and juiced
- 2 tablespoons (30 grams) unseasoned rice vinegar
- 1 tablespoon (15 grams) soy sauce
- 2 teaspoons grated fresh ginger
- 2 teaspoons sesame oil
- 2 teaspoons honey
- 1 teaspoon sriracha
- 1/2 teaspoon kosher salt, plus more to taste
- 1 small red cabbage (about 1 1/4 pounds/567 grams), finely shredded
- 1 cup (70 grams) shredded carrots
- 1 small yellow bell pepper, thinly sliced
- 4 scallions, finely chopped
- 1 cup (24 grams) loosely packed fresh cilantro leaves, roughly chopped
- 3 tablespoons (20 grams) toasted sesame seeds, divided
Instructions
- In a large bowl, combine the Japanese mayonnaise, lime zest and juice, rice vinegar, soy sauce, ginger, sesame oil, honey, sriracha and 1/2 teaspoon salt. Whisk to make a smooth dressing. Add the cabbage, carrots, bell pepper, scallions, cilantro and 2 tablespoons of sesame seeds. Toss well to coat everything in the dressing. Taste and season with additional salt, if needed.
- If you have time, cover and chill for 15 to 20 minutes to both absorb and marry the flavors. Sprinkle with the remaining 1 tablespoon of sesame seeds before serving.
- Leftover slaw will keep covered in the fridge for 1 to 2 days.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 222 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 8 mg |
| Sodium | 442 mg |