Asian Slaw and Wakame Salad


The perfect match for Korean fried chicken, this recipe gives an Asian twist to the classic slaw.

city style and living magazine recipe easy asian slaw
/ K&S Media

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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