shogun slaw
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.
prep time
30 Min
cook time
method
No-Cook or Other
yield
4-6 serving(s)
Ingredients
- FOR THE DRESSING:
- 2 teaspoons teaspoons wasabi, powder (optional)
- 2 teaspoons water (optional)
- 1 - clove garlic, minced
- 1 tablespoon ginger, fresh, minced, or more to taste
- 5 tablespoons rice vinegar, or more to taste
- 2 tablespoons sugar, or more to taste
- 1/2 teaspoon salt, or more to taste
- 1 tablespoon sesame oil, dark
- 2 tablespoons sesame seeds, black or toasted white sesame seeds
- FOR THE SLAW:
- 3 cups 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 cup peas, snow, ends trimmed, strings removed, and pods cut into thin slivers
How To Make shogun slaw
-
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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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