Japanese Cabbage Salad

• Gluten free

• Produce

  • 1 Scallion

• Condiments

  • 1/4 cup Bonito flakes
  • 2 tsp Soy sauce, light

• Baking & Spices

  • 1 tsp Granulated sugar
  • 3 cups Pre-shredded coleslaw mix
  • 3 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 1 tsp Canola oil
  • 2 1/2 tbsp Rice wine vinegar

Found on pickledplum.com

Description

Ingredients

• 3 cups (6oz) pre-shredded coleslaw mix
• For the dressing:
• 1 tsp granulated sugar
• 2 tsp light soy sauce (omit for gluten-free)
• 1 tsp canola oil
• 2½ tbsp rice wine vinegar
• 1 scallion, finely chopped
• Toppings:
• 3 tbsp toasted sesame seeds
• ¼ cup bonito flakes (katsuobushi)

Directions

• 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

Nutrition