Japanese coleslaw

Time 15 minutes
Yields Serves 3 to 4
Japanese coleslaw

Combine the cabbages and carrot in a large bowl. Toss the mixture with your hands and set aside.


For the dressing, combine the walnut oil, sesame oil, vinegar, tamari, maple syrup and ginger in a small bowl, and whisk to blend.


Pour the dressing over the salad and toss well. Sprinkle with the peanuts. Chill and serve.

You can serve this immediately, but like all coleslaws, it improves with time. Overnight chilling makes it perfect. It’s worth seeking out brown rice vinegar, available in Japanese markets, but you can substitute regular rice wine vinegar.

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