Ponzu Sesame Cabbage Slaw Recipes

Steps:

• 1. To make the slaw, combine Ponzu sauce, sesame oil and salt in a large salad bowl. Whisk till well blended. Add cabbage, daikon, carrots, chives and sushi ginger. Using large forks, toss till well blended. Sprinkle sesame seeds and lightly toss.

Steps:

• 1. Slice the snow peas on the diagonal into thin matchstick-sized pieces.
• 2. For carrots, you can purchase matchstick carrots, or slice them yourself (make sure to use a very sharp chef's knife).
• 3. I cut the cabbage into four wedges. We will only use 1 of the wedges. Then, I shred the cabbage as thinly as possible. To do this, use a vegetable peeler and go along the corner, or use a box grater with large holes or use a sharp knife to shred by hand.
• 4. Now for the fennel, cut the white bulb from the green top. Cut the bulb into quarters and slice one of the quarters as thin as possible using a knife, a vegetable peeler or a mandoline. Save all the leftover fennel for another recipe.
• 5. The dressing ingredients are simple: ponzu, toasted sesame oil, sesame seeds and salt. Add 1/4 cup of ponzu to a bowl, then add the sesame oil and seeds. Season with a big pinch of salt and whisk with fork.
• 6. Pour the dressing over the snow peas, carrots, cabbage and fennel.
• 7. Toss to combine and taste. You can add more ponzu and salt if needed and serve immediately..