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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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It's a great side dish for any grilled meat. It could also be combined with strips of any fish or meat to make a complete meal. It's not overly hot or spicy, the flavors meld together nicely. I use English/seedless cucumbers so I don't have to seed them. I also make it ahead, over and put in refridgerator at least 30 minutes ahead so the flavors can combine. A mandoline makes slicing the vegetables happen in seconds. Ingredients:
1 tablespoon wasabi paste |
4 teaspoons rice vinegar |
1 tablespoon brown sugar |
1 tablespoon canola oil |
1/4 teaspoon ground ginger |
1/4 teaspoon salt |
1 cup bok choy, sliced thin |
1 cup napa cabbage, sliced thin |
1 small red bell pepper, cut into thin strips |
1/2 small cucumber, unpeeled, quartered lengthwise, seeded and thinly slice |
Directions:
1. In a medium bowl combine wasabi, vinegar, brown sugar, oil, ginger and salt.
2. In a large bowl toss together bok choy, Napa cabbage, bell pepper and cucumber.
3. Add dressing; toss to coat.
4. Cover and refrigerate until ready to serve.
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