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
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.
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.