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.


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Rating:

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

Directions Step-By-Step

1
Prepare 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.
2
Stir 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