Asian Slaw and Wakame Salad

By CSL Staff
December 1, 2016

city style and living magazine recipe easy asian slaw

/ K&S Media

The perfect match for Korean fried chicken, this recipe gives an Asian twist to the classic slaw.

For the dressing:
½     teaspoon sesame oil
¼     cup rice wine vinegar
1/8   cup mirin
2     tablespoon fish sauce
2     tablespoon palm sugar, grated
2     tablespoon freshly squeezed lime juice
1     clove garlic, grated

For the slaw:
1     carrot grated into matchsticks
1     stalk celery cut into matchsticks
¼     papaya cut into matchsticks
6-7     radishes cut into matchsticks
1     jalapeno, sliced (optional)

1  Combine the sesame oil, vinegar, mirin, fish sauce, palm sugar, garlic and lime juice.

2  Dress vegetables with dressing, and let stand for 5-6 minutes.

Wakame Salad with Sesame

A great side dish, or pair with soba noodles for a quick supper.

¼     teaspoon sesame oil
1     teaspoon mirin
1      tablespoon  rice wine vinegar
1     teaspoon toasted sesame seeds
5-6     sheets of dried wakame

1  Soak dried wakame in hot water for 5-7 minutes until soft

2  Drain wakame. Roll wakame sheets into a coil, and slice into thin strips.

3 Mix first three ingredients together in a bowl.

4  Coat wakame in dressing, sprinkle with sesame and serve.


Want more food? This original article first appeared in the Fall 2016 issue of City Style and Living Magazine.

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