Japanese coleslaw

Ingredients for 4 servings:

• 500 g pointed cabbage
• 2 carrots
• 4 tbsp rice vinegar or mild apple cider vinegar
• 2 tbsp honey, liquid
• 1 tbsp sesame oil
• 1 tbsp soy sauce, Japanese
• 1 tsp ginger, grated
• 1 tbsp sesame seeds, roasted (black or white)
• some salt

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

Shred the pointed cabbage as finely as possible, leaving only the stalk. Then knead it with a little salt (1-2 teaspoons) and let it stand for 10 minutes. In the meantime, grate the carrots. For the dressing, mix together the rice vinegar, honey, sesame oil, soy sauce, and grated ginger. Squeeze the cabbage well (do not wash!) and place it in a bowl with the carrots. Add the dressing and the toasted sesame seeds and mix everything well. Let it sit for at least half an hour. The salad is very mild, keeps in the refrigerator for several days, and tastes great as a side dish to sushi, teriyaki dishes, sukiyaki, or Chinese fondue!