Side Dish: United States – Napa Cabbage Slaw with Ponzu, Apple, and Toasted Sesame

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 10 min

Total 20 min

Ingredients

4 cups (about 120 g) thinly sliced Napa cabbage (about 1 / 2 small head)
1 crisp apple (Fuji or Honeycrisp), julienned
1 small carrot, julienned
2 scallions, thinly sliced
1 tbsp (15 ml) toasted sesame seeds
3 tbsp (45 ml) ponzu sauce
1 tbsp (15 ml) unseasoned rice vinegar
1 tsp (5 ml) soy sauce
1 tsp (5 ml) honey or sugar
1 tsp (5 ml) grated fresh ginger
1 tsp (5 ml) toasted sesame oil
1 tsp (5 ml) neutral oil (vegetable or grapeseed)
Pinch red pepper flakes or shichimi togarashi (optional)
Pinch kosher salt, to taste

Instructions

If your sesame seeds aren’t toasted, toast them in a dry skillet over medium heat until fragrant, 2–3 minutes; cool.
In a small bowl, whisk together ponzu, rice vinegar, soy sauce, honey, grated ginger, toasted sesame oil, neutral oil, and red pepper flakes (if using).
In a large bowl, combine Napa cabbage, apple, carrot, and scallions.
Pour the dressing over the vegetables and toss to coat evenly. Season with a pinch of salt if needed.
Let the slaw sit for 5–10 minutes to lightly wilt and meld flavors.
Scatter toasted sesame seeds over the top and toss once more. Serve chilled or at room temperature alongside the teriyaki pork chops.