The perfect match for Korean fried chicken, this recipe gives an Asian twist to the classic slaw.
For the dressing:
½ teaspoon sesame oil
¼ cup rice wine vinegar
1/8 cup mirin
2 tablespoon fish sauce
2 tablespoon palm sugar, grated
2 tablespoon freshly squeezed lime juice
1 clove garlic, grated
For the slaw:
1 carrot grated into matchsticks
1 stalk celery cut into matchsticks
¼ papaya cut into matchsticks
6-7 radishes cut into matchsticks
1 jalapeno, sliced (optional)
1 Combine the sesame oil, vinegar, mirin, fish sauce, palm sugar, garlic and lime juice.
2 Dress vegetables with dressing, and let stand for 5-6 minutes.
Wakame Salad with Sesame
A great side dish, or pair with soba noodles for a quick supper.
¼ teaspoon sesame oil
1 teaspoon mirin
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame seeds
5-6 sheets of dried wakame
1 Soak dried wakame in hot water for 5-7 minutes until soft
2 Drain wakame. Roll wakame sheets into a coil, and slice into thin strips.
3 Mix first three ingredients together in a bowl.
4 Coat wakame in dressing, sprinkle with sesame and serve.
Want more food? This original article first appeared in the Fall 2016 issue of City Style and Living Magazine.
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