Asian Slaw with Ponzu Dressing
Ponzu is a Japanese “sauce” however I refer to it as both a dressing and sauce. It’s much lighter than soy sauce, with a distinctive tangy lemon/orange flavor combined with a savory note. It’s a perfect balance of salty, sweet and sour! You can use it as a dipping sauce, as a light sauce for steamed vegetables and the best marinade ever.
This Asian slaw is incredibly simple to make.
Please Note: For best results, Add the dressing to the Slaw just before you serve.
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- head cabbage, shredded
- lb snow peas, cut on the diagonal into matchsticks
- carrots, cut into matchsticks
- fennel bulb, sliced as thinly as possible
- 1/3 cup ponzu sauce, mitsukan brand preferred
- tablespoon sesame seeds
- teaspoon dark or toasted sesame oil
1Slice the snow peas on the diagonal into thin matchstick-sized pieces.
2For carrots, you can purchase matchstick carrots, or slice them yourself (make sure to use a very sharp chef’s knife).
3I 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.
4Now 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.
5The 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.
6Pour the dressing over the snow peas, carrots, cabbage and fennel.
7Toss to combine and taste. You can add more ponzu and salt if needed and serve immediately..