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Cole Slaw with Wasabi Dressing
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Cole Slaw with Wasabi Dressing

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.

Course: Others

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

    Cup of Yum
  1. Make the dressing by mixing together the lime juice and wasabi in a large bowl. Let stand for five minutes.
  2. Stir in the remaining ingredients until well-blended.
  3. 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.
  4. Taste, and add more lime juice, if desired.