Ingredients with Measurements:
- 2 cups shredded carrots
- 1/4 cup umeboshi paste
- 1/4 cup rice vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons sesame seeds
- 2 tablespoons chopped fresh cilantro
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, whisk together the umeboshi paste, rice vinegar, honey, salt, and black pepper until well combined.
2. Add the shredded carrots to the bowl and toss to coat well with the dressing.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
4. When ready to serve, sprinkle the sesame seeds and cilantro over the top of the slaw and toss to combine.
- Time:
Preparation time: 10 minutes
- Refrigeration time: 30 minutes
- Total time: 40 minutes
5. Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 85
- Fat: 3g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
Substitutions for ingredients:
- Umeboshi paste: Miso paste or soy sauce
- Rice vinegar: Apple cider vinegar or white wine vinegar
- Honey: Agave nectar or maple syrup
- Sesame seeds: Chopped peanuts or cashews
- Cilantro: Parsley or mint
Variations:
- Add shredded red cabbage or sliced red onion for extra color and flavor.
- Use a mix of carrots and other root vegetables, such as parsnips or turnips.
- Add some heat with a pinch of cayenne pepper or a sliced jalapeño pepper.
Tips and tricks:
- Use a mandoline or food processor to shred the carrots quickly and evenly.
- For a creamier slaw, add a tablespoon of mayonnaise or Greek yogurt to the dressing.
- Taste and adjust the seasoning as needed before serving.
Storage instructions:
- Store any leftover slaw in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the slaw in a large bowl or on individual plates.
- Garnish with extra sesame seeds and cilantro for a pop of color.
Garnishes:
- Sesame seeds
- Chopped cilantro
- Sliced scallions
- Crushed peanuts
Pairings:
- Grilled chicken or fish
- Tofu stir-fry
- Soba noodle salad
Suggested side dishes:
- Steamed rice
- Miso soup
- Edamame
Troubleshooting advice:
- If the slaw is too dry, add a splash of rice vinegar or water to the dressing.
- If the slaw is too salty, add a bit more honey or sugar to balance the flavors.
Food safety advice:
- Make sure to wash and dry the carrots thoroughly before shredding.
- Keep the slaw refrigerated until ready to serve.
Food history:
- Umeboshi is a traditional Japanese condiment made from pickled plums that are dried and salted.
Flavor profiles:
- Tangy, salty, sweet, and nutty
Serving suggestions:
- Serve the slaw as a side dish or as a topping for burgers or sandwiches.
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