In partnership withNakano® Rice Vinegar

Recipe: Toasted Sesame Slaw

published Jul 30, 2021
summer
Toasted Sesame Slaw

This refreshing slaw of cabbage, carrots, radishes, almonds, and cucumbers gets dressed in a tangy dressing made with Nakano Toasted Sesame rice vinegar.

Serves4 to 6

Prep10 minutes

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Credit: Credit: Photographer: Christopher Broe; Food Stylist: Nora Singley

Everyone needs a simple, refreshing summer slaw in their back pocket that they can throw together to take to a picnic, BBQ, or cookout. This easy vegan slaw starts with bagged coleslaw for convenience but adds sliced radishes, cucumbers, and chopped almonds for extra crunch. All the veggies meld together nicely thanks to a zippy dressing that combines toasty Nakano® Toasted Sesame Rice Vinegar, Dijon mustard, maple syrup, and olive oil.

Toasted Sesame Slaw

This refreshing slaw of cabbage, carrots, radishes, almonds, and cucumbers gets dressed in a tangy dressing made with Nakano Toasted Sesame rice vinegar.

Prep time 10 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 5

    medium red radishes

  • 1/4

    medium English cucumber, or 1 Persian cucumber

  • 2

    medium scallions

  • 1/2 cup

    toasted whole almonds

  • 1 (14 to 16-ounce) bag

    coleslaw mix

  • 1/4 cup

    olive oil

  • 3 tablespoons

    Nakano® Toasted Sesame Rice Vinegar

  • 2 teaspoons

    Dijon mustard

  • 2 teaspoons

    honey or maple syrup

  • 1/2 teaspoons

    kosher salt

  • Freshly ground black pepper

Instructions

  1. Prepare the following, adding them to the same large bowl as they are completed: Halve and thinly slice 5 medium red radishes. Cut 1/4 English cucumber or 1 Persian cucumber into 1/4-inch thick planks. Stack the planks and cut into 1/4-inch wide matchsticks. Thinly slice 2 medium scallions. Coarsely chop 1/2 cup toasted almonds. Add 1 bag coleslaw mix.

  2. Place 1/4 cup olive oil, 3 tablespoons Nakano® Toasted Sesame Rice Vinegar, 2 teaspoons Dijon mustard, 2 teaspoons honey or maple syrup, 1/2 teaspoon kosher salt, and a few grinds black pepper in a small bowl and whisk until combined. Drizzle over the salad and toss to combine.