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Shogun Slaw |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Shogun Slaw recipe on the web!!U.S.A. Ginger, rice vinegar, and sesame oil give this slaw a Japanese accent that would do any Asian barbecue proud. Wasabi is Japanese horseradish-the green toothpaste-looking stuff served with sushi. I’ve made it optional, but it does give the slaw a nice bite. Napa is an elongated Asian cabbage. You could also use green or savoy cabbage. Wasabi, rice vinegar, and black sesame seeds can be found in Japanese markets and in some large supermarkets. FOR THE DRESSING: _ tsp wasabi, powder (optional) _ tsp water (optional) _ clove garlic, minced _ tbs ginger, fresh, minced, or more to taste _ tbs rice vinegar, or more to taste _ tbs sugar, or more to taste ___ tsp salt, or more to taste _ tbs sesame oil, dark _ tbs sesame seeds, black or toasted white sesame seeds FOR THE SLAW: _ c cabbage, thinly shredded napa (about 1/2 small head cabbage) _ carrots, medium, peeled, shredded or julienned ___ red bell pepper, medium, stemmed, seeded and very thinly sliced _ scallion, trimmed white part minced, green part thinly sliced lengthwise ___ c peas, snow, ends trimmed, strings removed, and pods cut into thin slivers 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. Serves 4 to 6 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Georgian Pickles Carrot And Pineapple Escabeche Pickled Onions / Cebollita Pickled Vegetables / Encurtido Penang Shallot Relish / Chung Gao Jai Onion-Cilantro Relish Fiery Chile And Shallot Relish / Sambal Chobek Moroccan Shallot Relish Onion Relish With Pomegranate Molasses Guyanese Mango Fire Relish Pineapple Achar Mixed Vegetable Achar Mango Achar Lemongrass Sambal Tomato Peanut Sambal / Sambal Achan Moroccan Tomato Jam1 Pineapple Chutney Oaxacan-Style Guacamole Argentinian Tomato Salsa / Salsa Criolla Grilled Habanero Salsa Grilled Pineapple Salsa Smoky Apple-Banana Salsa Mango-Mint Salsa Dog's Nose Salsa / Nni Pec Pineapple Raita Tomato-Cucumber Raita Your Basic Slaw Shogun Slaw Haitian Slaw / Pikliz |
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