Author Notes
The dressing for this crispy slaw is inspired by the delicous dynamite sauce served back home, though sadly not in Japan. Having a mandoline, spiral cutter, or even a food processor is handy to get thin and crispy veggies. —Purdy Grub
Ingredients
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5
Carrots
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5
Cucumbers, small
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1
Diakon
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1/2 cup
Mayonaise
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1/4 cup
Sriracha
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1 cup
Mango
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1
Lime, juiced
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1 cup
Cilantro
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5
Thai chiles
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1/2 cup
Cashews
Directions
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Slice all veggies thinly with a mandoline or spiral cutter. I used a spiral cutter for the cucumbers and the mandoline on the others to vary the texture and keep the veggies from sticking together.
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For the dressing, combine mayonaise, honey, sriracha, mango, and lime juice in small blender.
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Mix veggies and dressing together well. Serve in small dishes, then garnish with cilantro, chiles, and cashews. Enjoy!
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