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
Continue After Advertisement
Ingredients
-
5
Carrots
-
5
Cucumbers, small
-
1
Diakon
-
1/2 cup
Mayonaise
-
1/4 cup
Sriracha
-
1 cup
Mango
-
1
Lime, juiced
-
1 cup
Cilantro
-
5
Thai chiles
-
1/2 cup
Cashews
Directions
-
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.
-
For the dressing, combine mayonaise, honey, sriracha, mango, and lime juice in small blender.
-
Mix veggies and dressing together well. Serve in small dishes, then garnish with cilantro, chiles, and cashews. Enjoy!
See what other Food52ers are saying.