Shogun Slaw

Serves: 4
Total Calories: 129


2 teaspoons wasabi, powder (optional)
2 teaspoons water (optional)
1 clove garlic, minced
1 tablespoon ginger, fresh, minced, or more to taste
5 tablespoons rice vinegar, or more to taste
2 tablespoons sugar, or more to taste
1/2 teaspoon salt, or more to taste
1 tablespoon sesame oil, dark
2 tablespoons sesame seeds, black or toasted white sesame seeds
3 cups cabbage, thinly shredded napa (about 1/2 small head cabbage)
2 carrots, medium, peeled, shredded or julienned
1/2 red bell pepper, medium, stemmed, seeded and very thinly sliced
4 scallion, trimmed white part minced, green part thinly sliced lengthwise
1/2 cup 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

Nutritional Facts:

Serves: 4
Total Calories: 129
Calories from Fat: 31

This Shogun Slaw recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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