Toasted Sesame Slaw

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 6 Servings

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

Instructions

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.