Most cole slaw is made of milky dressing that is watery. I don’t hate it, but I like my version better. Much better.
I buy a bag of “broccoli slaw” (mix of julienned broccoli, carrots, plus red cabbage and/or cauliflower). I transfer it to a bowl, wrap tightly and slit a hole with a knife and microwave. For one bag, I microwave for 4-5 minutes. It is harder than you might imagine.
After all the extra water is drained, I add equal amounts of two ingredients:
- roasted sesame seed oil
- “Aji-pon“-soy sauce plus citrus vinegar. I don’t bother making it from scratch. It’s available at Asian food section of most supermarket or Asian grocery store. Even if “aji-pon” is not there, there usually is “pon-zu” just a bottle of citrus-vinegar mix. You can mix 1:1 with soy sauce.
For a bag of this broccoli, about 12 oz, I think I used about 1.5 tbsp each. But honestly I didn’t measure. I drizzled each and when I felt right, I stopped and tossed.
That’s it. This is as tasty as any namul, and as easy as bean sprout namul. This goes well in bento box. The only trick is to drain water really well before adding aji pon and oil.
I guarantee it. It’s better than regular slaw dressing!