Toasted Sesame Slaw
Everyone needs a simple, refreshing summer slaw in their back pocket that they can throw together to take to a picnic, BBQ, or cookout. This easy vegan slaw starts with bagged coleslaw for convenience but adds sliced radishes, cucumbers, and chopped almonds for extra crunch. All the veggies meld together nicely thanks to a zippy dressing that combines toasty Nakano® Toasted Sesame Rice Vinegar, Dijon mustard, maple syrup, and olive oil.
Ingredients
- 5 medium red radishes
- 1/4 medium English cucumber, or 1 Persian cucumber
- 2 medium scallions
- 1/2 cup toasted whole almonds
- 1 (14 to 16-ounce) bag coleslaw mix
- 1/4 cup olive oil
- 3 tablespoons Nakano® Toasted Sesame Rice Vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey or maple syrup
- 1/2 teaspoons kosher salt
- Freshly ground black pepper
- Prepare the following, adding them to the same large bowl as they are completed: Halve and thinly slice 5 medium red radishes. Cut 1/4 English cucumber or 1 Persian cucumber into 1/4-inch thick planks. Stack the planks and cut into 1/4-inch wide matchsticks. Thinly slice 2 medium scallions. Coarsely chop 1/2 cup toasted almonds. Add 1 bag coleslaw mix.
- Place 1/4 cup olive oil, 3 tablespoons Nakano® Toasted Sesame Rice Vinegar, 2 teaspoons Dijon mustard, 2 teaspoons honey or maple syrup, 1/2 teaspoon kosher salt, and a few grinds black pepper in a small bowl and whisk until combined. Drizzle over the salad and toss to combine.