Coleslaw with a Japanese twist by Anna Tan



300 gram of Beijing cabbage, finely cut1/2 Bombay onion, thinly cut
50 gram carrot, thinly cut in stripe
4 tbsp of Japanese mayonnaise
1 1/2 tbsp sesame paste-(asamurasaki sauce)
Dash of pepper
Generous bunch of bonito flakes

All mix together and garnish with bonito flakes.