Recipes Asian Vegetable Slaw 5.0 (1,652) Add your rating & review Use a mandoline slicer or a food processor to prepare the vegetables.Plus: More Vegetable Recipes and Tips By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © William Meppem Total Time: 45 mins Yield: 4 Ingredients 1/4 cup mayonnaise 1 tablespoon mirin 1 tablespoon rice vinegar 1/2 tablespoon soy sauce 1/2 tablespoon fresh lemon juice 1 small jalapeño, seeded and minced 1 cup finely shredded red cabbage 1 cup finely shredded napa cabbage 1 cup julienned carrot 1 cup julienned jicama 1 cup julienned daikon 1/2 small seedless cucumber, peeled and sliced paper-thin 2 scallions, thinly sliced 1 cup mung bean sprouts Salt Directions In a large bowl, mix the mayonnaise, mirin, rice vinegar, soy sauce, lemon juice and jalapeño. Add the red and napa cabbages, carrot, jicama, daikon, cucumber, scallions and bean sprouts, season with salt and toss well; serve. Rate it Print