For the wasabi dressing (makes 1/2 cup, 125ml)
¼ cup fresh lime juice
2 tbsp [30 ml] wasabi powder (see note)
1½ tsp [7.5 ml] sugar
2 tsp [5 ml] soy sauce
½ tsp [2.5 ml] red chile powder
2 tsp [10 ml] minced fresh ginger (peeled)
1½ tsp [7.5 ml] fish sauce
2 tsp [10 ml] toasted sesame oil
1/3 cup [80 ml] canola, peanut or grapeseed oil
For the cole slaw
4 cups [950 ml] shredded cabbage (about ½ head)
10 radishes, julienned
2 medium carrots, peeled and julienned
1 Asian pear, cored and julienned
1 small red onion, peeled and thinly sliced
¼ cup [60 ml] (½ bunch) green onions, minced
¼ cup [60 ml] fresh coriander leaves, chopped
Toasted sesame seeds
Make the dressing by mixing together the lime juice and wasabi in a large bowl. Let stand for five minutes. Stir in the remaining ingredients until well-blended.
In a large bowl, toss all the vegetables together with the fresh coriander and toss with the dressing. Season generously with freshly ground black pepper and sparingly with sea salt (the dressing is already salty by itself). Taste, and add more lime juice, if desired. Serve sprinkled with toasted sesame seeds and crushed peanuts.
Taste, and add more lime juice, if desired. Serve sprinkled with crushed peanuts.
- Most “wasabi” powders are blends of wasabi and horseradish (or mustard), including the powders you often find in Asian markets. Look for a brand with wasabi as the first ingredient, if possible. Various wasabi powders undoubtedly vary in strength. If unsure, use half the amount indicated then add more to the dressing, to taste.
- Add shredded leftover chicken, Chinese roast pork or julienned barbecued tofu to make a meal out of this addictive salad.
Recipe Credit: Adapted from David Lebovitz