Coleslaw with wasabi dressing
 
 
Crisp, fresh and with just a little bit of heat from the wasabi, you'll keep coming back for more of this fabulous coleslaw!
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Ingredients
  • ¼ green cabbage
  • ¼ red cabbage
  • 1 carrot
  • ¼ head of broccoli
  • ½ cup mung bean sprouts
  • ¼ cup roasted peanuts
  • ½ tbsp fresh parsley
  • ½ tbsp fresh mint or vietnamese mint
  • 2 tbsp crispy fried shallots
For the wasabi dressing:
  • ½ tsp wasabi paste
  • 2 tbsp japanese mayonnaise
  • 2 tbsp cream
  • 2 tsp chinese rice wine vinegar or apple cider vinegar
  • 1 tsp maple syrup
  • ¼ tsp salt
  • freshly ground black pepper
Instructions
  1. Finely shred the cabbages, cut the carrot into thin strips, and use a vegetable peeler to peel thin slices off the broccoli.
  2. Add to a large bowl with the mung bean sprouts and roasted peanuts. Mix gently with your hands.
  3. Finely chop the herbs and mix through.
  4. Make the dressing by gently mixing all ingredients in a small bowl, then pour over the salad and combine gently using tongs.
  5. Transfer to a serving bowl and top with the crispy fried shallots.
Notes
To make coleslaw, I make use of one of my favourite bits of kitchen gadgetry - my julienne peeler. It makes beautiful fine strips of carrot in a matter of seconds!

The heat of wasabi paste can vary quite a bit between brands, so add a little at a time to the dressing and taste it regularly until you are happy with it. You can always add more!

I find its easiest to shred the cabbage by first cutting it into smaller pieces, and then using a large bread knife to thinly slice it. You can also use a vegetable peeler for super thin shreds.
Recipe by The Fare Sage at https://www.thefaresage.com/coleslaw-with-wasabi-dressing/