The secret to crispy, crunchy coleslaw is soaking the shredded cabbage in ice water, draining it and putting it in the fridge for 30 minutes before serving. Harumi Kurihara says so and she's right! This is another dish from Everyday Harumi, Japanese coleslaw. It is so easy you may find yourself making it every other day.
Shred a head of cabbage and an onion. Soak both in ice water, drain and refrigerate. Next, make the dressing. This recipe doesn't use mayonnaise. Instead, the dressing is light, sweet and sour, perfect for opening up your tastebud. Mix 2 oz rice vinegar, 1 teaspoon vegetable oil, 1 teaspoon sugar and light soy sauce to taste. Take the cabbage out of the fridge and add the dressing. Sprinkle with sesame seeds and salt and pepper to taste. Serve immediately.