Creamy Tri-Colour Sesame Coleslaw
½ small head green cabbage
½ small head red cabbage
2 large carrots, peeled
1 cup Wafu® Sesame Mayonaizu® Japanese mayo
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon kosher salt
In a small bowl, whisk together the sesame mayo, vinegar, sugar and salt.
Cut green and red cabbage into wedges and then finely shred using a sharp knife. Cut carrots into thin matchsticks. Place shredded cabbage and carrots in large bowl.
Pour in dressing and toss thoroughly.
Cover and refrigerate for at least 1 hour and up to 1 day.
Serve chilled. Toss before serving.
Pairs Well With
Add some colour to your table with this creamy Japanese mayo-inspired coleslaw.