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.
- 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
How to Make Asian Slaw with Ponzu Dressing
- 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..