Best 7 Ponzu Sesame Cabbage Slaw Recipes

PONZU SMASHED CUCUMBER SALAD

Steps:

• Halve the cucumbers lengthwise. Put the cucumbers on a cutting board cut-side down, then use the side of a chef's knife to gently but firmly press down and smash them so that they lightly crack but do not fall apart. Slice the smashed cucumbers into 1-inch pieces.
• Put the cucumbers in a colander and toss them with 1/4 teaspoon salt. Place a bag of ice on top of them and let them drain for 15 to 30 minutes.
• Stir the ponzu, lemon juice, coconut aminos, sambal, sesame oil, ginger, scallions and garlic together in a medium bowl. Add the cucumbers and cilantro and toss to combine.

NAPA SLAW

Steps:

• Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
• Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.

SESAME SLAW

Steps:

• In a large bowl, combine the cabbage, green pepper and onion. Whisk the vinegar, sugar, sesame seeds and salt. Pour over cabbage mixture; toss to coat. Cover and refrigerate until serving.

SESAME CABBAGE SLAW

Steps:

• In a large bowl, combine the cabbage, carrots, pepper and onions. In a small bowl, whisk the vinegar, oil, lime juice, soy sauce and honey. Pour over vegetables and toss to coat., Cover and refrigerate for at least 1 hour before serving. Just before serving, sprinkle with sesame seeds.

NAPA CABBAGE SLAW WITH CARROTS AND SESAME

Steps:

• Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.
• Add cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.

ORIENTAL ALMOND PONZU SLAW

Steps:

• Add shredded cabbage, diced radishes and sliced green onions in a serving bowl.
• Add water and vinegar. Stir to mix. Set Aside.
• Mix Dressing in a small bowl.
• Drain vegetables in a colander and return to serving bowl.
• Sprinkle celery seed and lime juice over the vegetables.
• Add the dressing and gently toss to mix.
• Cover and refrigerate 30 minutes before serving.
• Note: Cold Water and White Vinegar will crisp the cabbage and radishes.
• The slaw does not get soggy.

GRILLED SALMON WITH PONZU SAUCE AND VEGETABLE SLAW

Steps:

• Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.
• Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds; garnish with lemon wedges and serve.