How do I best store yamitsuki coleslaw?

Store the coleslaw in a sealed container in the refrigerator. It will keep for 3 to 4 days, and the flavors will develop even more after a few hours.

Can I freeze this coleslaw?

No, that's not recommended. White cabbage loses much of its crisp texture after freezing and thawing.

Can I prepare this recipe in advance?

Yes, the coleslaw is perfect to make ahead. Store it separately and make the avocado toast just before serving.

Can I use something else instead of avocado?

Absolutely. You can also use hummus, grilled vegetables, or a plant-based spread as a base for the toast.

How do I make the coleslaw a little spicier?

Add some chili flakes, sriracha or a little wasabi for an extra spicy Japanese touch.

Yamitsuki coleslaw on avocado toast

Name: Yamitsuki coleslaw on avocado toast
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g white cabbage, very finely chopped; 3 tbsp roasted sesame seeds; 2-3 cloves of garlic, finely chopped or pressed; 1 tsp smoked paprika powder; 3 tbsp rice vinegar; 1 tbsp vegetable stock powder; 1 tbsp maple syrup; 2 tbsp roasted black sesame seeds; Salt and pepper, to taste; 4 slices of whole wheat sourdough bread; 2 ready-to-eat avocados; A few drops of olive oil

Favorites

20 minutes

•

Gemakkelijk

Coleslaw is incredibly popular, and this is a different way to prepare it: more Japanese. It's actually much healthier than classic coleslaw with tons of mayonnaise, and the flavor is truly unique. It's also super easy to make and keeps well. Perfect on avocado toast, a refreshing lunch, or a light meal, and also delicious with a soft-boiled egg!

Ingredients

What do you need?

Quantity: 4

Yamitsuki coleslaw
500 g white cabbage, very finely chopped
3 tbsp roasted sesame seeds
2-3 cloves of garlic, finely chopped or pressed
1 tsp smoked paprika powder
3 tbsp rice vinegar
1 tbsp vegetable stock powder
1 tbsp maple syrup
2 tbsp roasted black sesame seeds
Salt and pepper, to taste

Toast & topping
4 slices of whole wheat sourdough bread
2 ready-to-eat avocados
A few drops of olive oil

500 g white cabbage, very finely chopped
3 tbsp roasted sesame seeds
2-3 cloves of garlic, finely chopped or pressed
1 tsp smoked paprika powder
3 tbsp rice vinegar
1 tbsp vegetable stock powder
1 tbsp maple syrup
2 tbsp roasted black sesame seeds
Salt and pepper, to taste

4 slices of whole wheat sourdough bread
2 ready-to-eat avocados
A few drops of olive oil

Make it veggie!

This recipe is vegetarian and vegan. If you want some extra filling, you can add fried tofu, tempeh or edamame.

Preparation method

How do you make this?

Tap a step to check it off

Click a step to check it off

Cut the white cabbage into very fine strips and place them in a large mixing bowl.

Add the toasted sesame seeds, garlic, smoked paprika, rice vinegar, maple syrup, bouillon powder, black sesame seeds, and salt and pepper. Mix thoroughly to infuse the flavors.

Toast the sourdough bread if desired and arrange the slices on four plates.

Halve the avocados, remove the pits, and thinly slice each half. Arrange the slices neatly on the bread.

Sprinkle the avocado with a few drops of olive oil.

Spoon a generous portion of coleslaw onto each toast. Serve the remaining coleslaw on the side. Delicious!

Tips

Finish with a soft-boiled egg for extra flavor and protein.
You can easily prepare the coleslaw in advance and store it in the refrigerator.
Also delicious on a bagel or in a wrap with fried chicken.

Storage tips:

In the refrigerator: the coleslaw will keep for 3 to 4 days in a sealed container.
In the freezer: not recommended due to loss of texture of the cabbage.
Warm up: not necessary, this is a cold dish.