Shogun Slaw

Lynn Dine


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.


★★★★★ 2 votes

30 Min
No-Cook or Other



  • 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

  • 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

How to Make Shogun Slaw


  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.

Printable Recipe Card

About Shogun Slaw

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

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