asian slaw with ponzu dressing

Name: Asian Slaw with Ponzu Dressing
Prep time: 10 min
Yield: 4
Cuisine: Japanese
Ingredients: 1/4 - head cabbage, shredded; 1/4 - lb snow peas, cut on the diagonal into matchsticks; 2 - carrots, cut into matchsticks; 1/4 - fennel bulb, sliced as thinly as possible; 1/3 - 1/3 cup ponzu sauce, mitsukan brand preferred; 1 - tablespoon sesame seeds; 1/2 - teaspoon dark or toasted sesame oil; - salt

(3 RATINGS)

11 Pinches 4 Photos

Baby Kato

Beautiful Shore Country, NB

Updated on Jul 20, 2015

Recipe posted for play in Culinary Quest. This recipe is from website: http://steamykitchen.com 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.

Rate

prep time 10 Min

cook time

method No-Cook or Other

yield 4 serving(s)

Ingredients

1/4 - head cabbage, shredded
1/4 - lb snow peas, cut on the diagonal into matchsticks
2 - carrots, cut into matchsticks
1/4 - fennel bulb, sliced as thinly as possible
1/3 - 1/3 cup ponzu sauce, mitsukan brand preferred
1 - tablespoon sesame seeds
1/2 - teaspoon dark or toasted sesame oil
- salt

How To Make asian slaw with ponzu dressing

Step 1

Slice the snow peas on the diagonal into thin matchstick-sized pieces.

Step 2

For carrots, you can purchase matchstick carrots, or slice them yourself (make sure to use a very sharp chef’s knife).
Step 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.
Step 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.
Step 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.
Step 6

Pour the dressing over the snow peas, carrots, cabbage and fennel.
Step 7

Toss to combine and taste. You can add more ponzu and salt if needed and serve immediately..
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