Another Shade of Slaw

Rich mayonnaise or oily vinaigrettes often make coleslaws heavy. But this light Japanese-style coleslaw, made with the aromatic shiso leaf, needs only one teaspoon of oil.

Nappa cabbage, green onions and rice vinegar boost the slaw’s flavor too. And if you pour the dressing over the vegetables just before serving, the slaw stays crisp.

Shiso leaves, sometimes used in sushi, might be called perilla in Japanese and Asian markets. Cover the leaves with plastic wrap and refrigerate for best results.

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Shiso Coleslaw

Active Work and Total Preparation Time: 20 minutes

10 shiso leaves

1/2 head nappa cabbage, shredded (about 6 cups)

4 green onions, sliced

1 cup snow peas, cut in half lengthwise

2 tablespoons toasted sesame seeds

1/3 cup rice vinegar

1/4 cup sugar

1 teaspoon salt

1 clove garlic, minced

1 teaspoon minced ginger root

1 teaspoon sesame oil

Remove the stems from the shiso leaves. Cut the leaves in half lengthwise, then cut the leaves crosswise into thin strips.

Toss the shiso leaves, shredded cabbage, sliced onions, snow peas and sesame seeds in a large bowl.

Stir together the rice vinegar, sugar, salt, garlic, ginger and sesame oil. Pour over the cabbage mixture and toss.

6 servings. Each serving: 99 calories; 873 mg sodium; 0 cholesterol; 2 grams fat; 0 grams saturated fat; 18 grams carbohydrates; 2 grams protein; 3.35 grams fiber.