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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the cookbook Raising the Salad Bar with a few changes. Ingredients:
6 cups green cabbage (approximately 1/2 head) or 6 cups savoy cabbage, thinly sliced (approximately 1/2 head) |
1 cup shredded carrot |
1/2 cup red cabbage, shredded (my addition) |
4 tablespoons green onions, sliced |
1/4 cup cilantro, minced (my addition) |
2 1/2 teaspoons water |
5 teaspoons wasabi powder |
2 tablespoons rice wine vinegar or 2 tablespoons apple cider vinegar |
2 teaspoons sugar (is using rice wine vinegar omit sugar) |
1/3 cup mayonnaise |
1/4 cup grapeseed oil or 1/4 cup vegetable oil |
salt, to taste |
black pepper, to taste |
black sesame seed (optional) |
Directions:
1. In a small bowl combine the water and wasabi powder. Mix until a paste forms. Set aside.
2. In another small non-reactive bowl whisk together the vinegar and sugar until the sugar dissolves.
3. Whisk in the mayonnaise and oil.
4. Add the wasabi paste, salt and pepper. Mix well.
5. Important: *Allow mixture to stand 10-15 minutes.*.
6. In a large salad bowl, combine the cabbage, carrots, scallions and cilantro if using.
7. Just before serving the salad, add the dressing and stir well to combine.
8. Garnish with a sprinkle of black sesame seeds, if desired.
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