Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Black Sesame Asian Slaw with Ginger Cashew Mayo

Print recipe & shopping list
Submitted by:
Makes: 4 servings adjust



  • 4 cups Napa Cabbage
  • 1 Carrot, julienned
  • 1 cup Mung Beans, sprouted

Step 1

SLAW: slice cabbage with a knife or mandolin slicer. Place in large bowl with carrot and sprouts.


  • 2 tablespoons Fresh Ginger
  • 1 clove Garlic
  • 1 teaspoon Sea Salt
  • 2 cups Cashews

Step 2

GINGER CASHEW MAYO: process ginger, garlic, and salt in food processor until finely chopped. Then add cashews and process into a powder.


  • 1 Lemon, Juiced, about 2 tablespoons
  • 14 cup Water, as needed
  • 14 cup Black Sesame Seeds
  • 2 Scallions, chopped

Step 3

Add lemon juice and process, adding water as needed to make a creamy 'mayonnaise'. Toss with salad. Then add the scallions and sesame seeds and toss lightly.


  • 14 cup Dry Hijiki

Step 4

SLAW TOPPINGS: soak dry hijiki in about 1/4 cup of filtered water, just enough to barely cover it. Set aside to rehydrate and soften for a few minutes.


  • 14 cup Fresh Cilantro, lightly chopped

Step 5

To serve, place salad onto four serving bowls. Squeeze excess water from soaked hijiki, and use to top each slow. Garnish with cilantro and serve. Tossed slaw will keep for one day, dressing for four days and toppings for 2 days in fridge if stored separately.
Kitchen Monki sign up