Cole Slaw with Wasabi Dressing
User Reviews
0
0 reviews
Unrated
-
Course
Others
Cole Slaw with Wasabi Dressing
Report
Feel free use a grater, electric or otherwise, to prepare the vegetables. But I prefer doing it by hand. It’s pretty satisfying to chop everything into thin strips, especially if your knife is sharp.
This dressing is a bit different from the ones you might find on a “Chinese chicken salad” – it’s a bit more balmy and earthy-tasting due to the wasabi powder. You can make the dressing a day in advance and dress the salad shortly before you plan to serve it. At the end of the recipe, I’ve made a few additional notes.
Share:
Ingredients
For the wasabi dressing:
- (makes 1/2 cup 125ml)
- 1/4 cup lime juice fresh
- 2 tablespoons wasabi powder
- 1 1/2 teaspoons sugar
- 2 teaspoons soy sauce
- 1/2 teaspoon red chile powder
- 2 teaspoons ginger peeled, fresh, minced
- 1 1/2 teaspoons fish sauce
- 2 teaspoons sesame oil toasted
- 1/3 cup neutral cooking oil I used grapeseed oil but you can use peanut or canola, generic cooking oil
For the cole slaw:
- 4 cups (200g) cabbage about 1/2 head, shredded
- 10 radish thinly sliced
- 2 carrot peeled and shredded, medium
- 1 red onion peeled and thinly sliced, small
- 2 avocado pitted and cubed
- 5 cornichons split lengthwise, then thinly sliced
- 1/4 cup (1/2 bunch) chive minced, fresh
- optional: ounces (225g) Chinese roast pork or bbq tofu
- 3 tablespoons sesame seeds toasted
Instructions
- Make the dressing by mixing together the lime juice and wasabi in a large bowl. Let stand for five minutes.
- Stir in the remaining ingredients until well-blended.
- Add the vegetables, avocado pieces, cornichons, and chives bowl and toss with the dressing. Then mix in the pork or tofu (if using), then the sesame seeds.
- Taste, and add more lime juice, if desired.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
