Name: Japanese Coleslaw (コ-ルスロ- )
Prep time: 5 min
Total time: 5 min
Cuisine: Japanese
Ingredients: 3 cups pre-shredded coleslaw mix; 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); 3 tablespoons toasted sesame seeds; 1/4 cup bonito flakes (katsuobushi)

Japanese Coleslaw (コ-ルスロ- )

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5 from 4 reviews

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!

Author: Caroline Phelps
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 2-4 people 1x
Category: Salad
Cuisine: Japanese

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)

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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.

Find it online: https://pickledplum.com/japanese-cabbage-salad/