SHOGUN SLAW

Shogun Slaw image

Provided by Lynn Dine

Time 30m

Number Of Ingredients 16

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FOR THE DRESSING:
2 tsp teaspoons wasabi, powder (optional)
2 tsp water (optional)
1 clove garlic, minced
1 Tbsp ginger, fresh, minced, or more to taste
5 Tbsp rice vinegar, or more to taste
2 Tbsp sugar, or more to taste
1/2 tsp salt, or more to taste
1 Tbsp sesame oil, dark
2 Tbsp sesame seeds, black or toasted white sesame seeds
FOR THE SLAW:
3 c 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 c peas, snow, ends trimmed, strings removed, and pods cut into thin slivers

Steps:

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.