Shogun Slaw

Lynn Dine

By
@diner524

Another recipe from "The Barbecue Bible!" by Steven Raichlen. It has an option of adding wasabi powder (mixed with water) to the dressing to give it a little bite, but if you don't want the heat, just leave it out.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
30 Min
Method:
No-Cook or Other

Ingredients

FOR THE DRESSING:

2 tsp
teaspoons wasabi, powder (optional)
2 tsp
water (optional)
1
clove garlic, minced
1 Tbsp
ginger, fresh, minced, or more to taste
5 Tbsp
rice vinegar, or more to taste
2 Tbsp
sugar, or more to taste
1/2 tsp
salt, or more to taste
1 Tbsp
sesame oil, dark
2 Tbsp
sesame seeds, black or toasted white sesame seeds

FOR THE SLAW:

3 c
cabbage, thinly shredded napa (about 1/2 small head cabbage)
2
carrots, medium, peeled, shredded or julienned
1/2
red bell pepper, medium, stemmed, seeded and very thinly sliced
4
scallion, trimmed white part minced, green part thinly sliced lengthwise
1/2 c
peas, snow, ends trimmed, strings removed, and pods cut into thin slivers

Step-By-Step

1Prepare the dressing. Mix the wasabi and water (if using) in a small bowl and let stand for 5 minutes to form a thick paste. Add the garlic, ginger, 5 tablespoons vinegar, 2 tablespoons sugar, and 1/2 teaspoon salt. Whisk until the sugar dissolves. Whisk in the sesame oil and sesame seeds.
2Stir the cabbage, carrots, bell pepper, scallions, and snow peas. Toss to mix. The slaw tastes best served within 4 hours of preparing. Correct the seasoning, adding vinegar, sugar, or salt as necessary just before serving.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Japanese