Oil-Free ‘Namasu’ Coleslaw

Name: How to cook Oil-Free ‘Namasu’ Coleslaw - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Oil-Free ‘Namasu’ Coleslaw

‘Namasu’ is a Japanese dish of vegetables, most commonly Daikon and Carrot, that is seasoned with Salt, Sugar and Vinegar. I often crave for ‘Namasu’, particularly when I am physically tired. Today I didn’t have Daikon, so I used Cabbage. I added other vegetables as well. It’s ended up a coleslaw, but in the same ‘Namasu’ flavour.

Ingredient

Food ration :

4 to 6 servings

1/6

Cabbage

1/2-1

Carrot

1 stalk

Celery

1/4

Onion *optional, thinly sliced

1/2 teaspoon

Salt

& 1/2 tablespoons Sugar

3 tablespoons

Rice Vinegar

Cooking instructions

* Step 1

Slice Cabbage about 3-4mm. Celery should be thinly sliced diagonally. Peel and slice Carrot into 2 to 3mm thin strips. I usually use a slicer. If you cut by knife, slice them diagonally 2 to 3mm thin, then cut into 2 to 3mm strips. You may wish to add thinly sliced Onion as well.

* Step 2

Place all the vegetables in a mixing bowl. In a small bowl, mix Salt, Sugar and Vinegar, add it to the vegetables. Mix well to combine evenly, then set aside for 15-30 minutes. Mix well again before you serve.

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