Fruchtiger Coleslaw mit japanischer Mayonnaise // Fruity izakaya-style coleslaw
Diesen Salat reiche ich zu allen möglichen, vor allem japanisch angehauchten Gerichten.
Er passt auch hervorragend zu kleinen, doppelt-panierten Gemüseschnitzeln.
- 1 kleiner Weißkohl
- 2 kleine Kiwis (nicht zu weich)
- 2 tsp japanische Mayonnaise (oder andere, leichte)
- 1 tbsp Sesamöl
- 1 dash Sojasauce
- 2 tbsp Reisessig
- 1 dash Bier
- 1 tsp schwarzer Sesam
- 2 pinch Zucker
I prepare this salad with all kinds of dishes, especially those with a more Japanese influence.
It also pairs very well with small double-breaded vegetable cutlets.
Ingredients
- 1 small white cabbage
- 2 kiwis, not too soft
Sauce:
- 2 tsp Japanese mayonnaise, or another mild one
- 1 tbsp sesame oil
- 1 dash soy sauce
- 2 tbsp rice vinegar
- 1 dash beer
- 1 tsp black sesame seeds
- 2 pinches sugar
Preparation
Remove the outer, less crunchy leaves from the cabbage and cut or slice into very thin, fine strips.
Peel the kiwis, quarter them and remove the stalk. Also chop into fine slices.
Mix the kiwi with the cabbage well in a bowl.
For the marinade, mix all the ingredients well to a smooth emulsion and season with a little salt and soy sauce if necessary.
Toss the salad with the sauce and leave to marinate for at least 20 minutes (longer is even better), then serve.
The side dish tastes great with burgers, cutlets (e.g. tonkatsu) or roast pork.
