Asian Coleslaw

As an adjunct to the sushi post, here is a side dish that you can put next to the shōyu, wasabi, and gari. ( soy sauce - green death - pickled ginger )

Whisk:
• 2 tablespoons lime juice, 1 tablespoon rice wine vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon tamari, 1 teaspoon sugar, 1 tablespoon minced fresh ginger, S&P

Prep and Toss:
• 5/2 cups shredded green cabbage, 1 cup daikon ( fine julienne), 1/2 cup grated carrot, 1 minced scallion.

Dress the vegetables, add 2 tablespoons chopped cilantro, toss, plate, and add any pretty-pretty ( Marigold, chive or cilantro sprig, etc)

Notes:
• Daikon. (picture above) Treat it like a carrot that got out of hand. Wash, peel, discard tip and end, slice into sheets the long way ( a Benriner is handy, but if the knife is already in your hand...) and reduce the short way.
• Ginger: You can peel the skin off by scraping with a spoon. If you prefer to be a bit more fussy, you can grate about 2 or 3 tablespoons of ginger and squeeze the juice out. (your hand makes the best squeezer)
• Rice Wine Vinegar: Japanese style is pretty mild. Get an 8 oz bottle and try it here and there. Chinese style is darker, thicker, and stronger.
• Toasted Sesame Oil: Don't go to a health food store and pay a bundle. Get the real deal, fresh and cheap, from a Chinese grocer.
• Tamari: It's a brewed soy sauce. Regular Kikkoman will do. However real tamari is wheat free. (no gluten)