Japanese Coleslaw

200g Chinese cabbage

2 tsp salt

1 carrot

150g daikon radish

2-3 tsp black sesame seeds

Dressing

½ cup Japanese mayonnaise

1 tbsp rice vinegar

1 tbsp sake

1 tsp Japanese mustard (not wasabi) or 2 tsp Dijon mustard

½ tsp sesame oil

3 tsp soy sauce

1 tsp sugar

¼ tsp white pepper

1. Finely slice the cabbage and put in a large bowl. Cut the carrot and daikon into very thin matchsticks. Or use the food processor with the right blade to make thin sticks.

2. Place the daikon and whit part of cabbage in a colander, sprinkle with salt and roughly mix them with a hand, then allow to sit for 5-7 minutes. Rinse with cold water and squeeze out any excess moisture with your hands. Pat them dry with the kitchen paper.

3. Put all the ingredients for the dressing in a mixing bowl and mix until it has all combined and smooth texture. Season to taste with salt & white pepper.

4. Add the daikon, cabbage and carrot in a bowl and mix. Toss the mixture with the black sesame seeds and dressing just before serving.

* This is a perfect side dish for grilled fish or meat

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