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Ingredients
  • subheading: JAPANESE SLAW:
  • 5 cups (tightly packed) green cabbage , finely shredded (~½ medium head, Note 1)
  • 2 cups (tightly packed) red cabbage , finely shredded (~¼ small head, Note 1)
  • 1 carrot (medium) , peeled and finely shredded (using a julienne shredder, or box grater, Note 2)
  • 2 green onion stems , finely sliced on the diagonal
  • 1 cup edamame , cooked per packet directions (Note 3)
  • ⅔ cup Japanese seaweed salad , pre dressed (Note 4)
  • subheading: DRESSING:
  • 1 ½ tbsp soy sauce
  • 1 ½ tbsp rice vinegar (sub cider vinegar)
  • 1 ½ tbsp Kewpie mayonnaise (Note 5)
  • 1 tbsp toasted sesame oil
  • 1 ½ tbsp olive oil
  • 1 tsp sugar (any type) or 1 ½ tsp honey
  • ½ to 1 ½ tsp wasabi paste , adjust to taste (entirely optional) (Note 6)
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