Description
This is a light and refreshing recipe for Japanese Coleslaw that’s also very quick and easy to make. Less than 5 minutes from start to finish!
Ingredients
Scale
- 3 cups pre-shredded coleslaw mix
For the dressing:
- 1 teaspoon granulated sugar
- 2 teaspoons light soy sauce
- 1 teaspoon canola oil
- 2 1/2 tablespoons rice wine vinegar
- 1 stalk scallion (finely chopped)
Toppings:
- 3 tablespoons toasted sesame seeds
- 1/4 cup bonito flakes (katsuobushi)
Instructions
- Mix all the ingredients for the dressing together in a bowl and pour it over the shredded coleslaw mix. Toss well and top with sesame seeds and bonito flakes
Notes
This Japanese coleslaw will keep refrigerated for 1-2 days.
Nutrition
- Serving Size:
- Calories: 149
- Sugar: 6.4 g
- Sodium: 291.1 mg
- Fat: 9.2 g
- Saturated Fat: 1.1 g
- Carbohydrates: 13.6 g
- Fiber: 3.9 g
- Protein: 5.2 g
- Cholesterol: 2.1 mg
