You won’t have tried slaw like this Asian slaw before. It’s lower fat too, as it’s nearly half mayonnaise and half Greek yogurt, which means it won’t weigh you down. It’s also got loads of delicious Asian flavours in it from the white cabbage, rice wine vinegar, mirin rice wine and toasted sesame oil, which means it’s totally different from the sort of coleslaw you can buy in supermarkets or that you might normally make at home. It’s worth giving a go and you’ll soon find this will become your go-to recipe!
- 1 small white cabbage, shredded
- 1 red onion, very finely sliced
- 1 large carrot, cut into matchsticks
- 250g Brussels sprouts, thinly sliced
- 3tbsp rice wine vinegar
- 5 heaped tbsp mayonnaise
- 3 heaped tbsp Greek yogurt
- 2tsp toasted sesame oil
- 2tbsp mirin rice wine
- 2tsp black sesame seeds
Mix the shredded cabbage, onion, carrot and Brussels sprouts in a bowl with the vinegar and a pinch of salt, and leave for at least 10 mins.
Mix the mayonnaise, yogurt, sesame oil and mirin rice wine until smooth.Toss with the vegetables when ready to serve and sprinkle with black sesame seeds.