I’m not a big coleslaw fan, at least not the kind that is sweet and soaked in mayonnaise. Many people prefer their slaw this way and just might consider my suggestion of a change of ingredients slaw sacrilege! That’s OK…there’s room at the picnic table for all of us!
But for me, I’ve found that I like a tangier, even a bit spicier, coleslaw – with no mayonnaise to be found. The only sweetener I use is a little bit of local honey.
I like to use Napa cabbage instead of regular cabbage just because it is softer and has a more buttery flavor in my opinion, but green and red cabbage work just fine if that’s what you have on hand.
The wasabi powder (Japanese horseradish) is my secret ingredient, adding a bit of fiery flavor. Of course, you can adjust the amount as desired to work for your family.
Next time you’re firing up the grill – for everything from burgers to teriyaki salmon – you just might want to try our Napa Cabbage Sesame Slaw and see what you think. It’s a family favorite year round at my house.
Napa Cabbage Sesame Slaw
for the DRESSSING:
2 tsp wasabi powder
1 Tbs water
2 cloves garlic, minced
1 Tbs fresh grated gingerroot
1 Tbs fresh lime juice
1/3 cup rice wine vinegar
1/4 cup canola or sesame oil
1 Tbs honey
Salt and black pepper, to taste
for the SLAW:
1 head Napa cabbage, washed, dried and finely shredded
3 carrots, peeled and shredded
5 green onions, finely chopped
1 red bell pepper, sliced thinly
Salt and pepper, to taste
2 Tbs toasted sesame seeds
Combine wasabi powder and water in a small bowl. Whisk rest of ingredients into the wasabi mixture. Taste for salt and pepper. Store covered in refrigerator up to one week.
Combine cabbage, carrots, green onion and red bell pepper in a large serving bowl. Add dressing and toss well. Season to taste with salt and pepper. Just before serving, top with sesame seeds and serve.
Nutritional Information: Calories per serving: 125, Fat: 8 g, Sodium: 87 mg, Carbohydrates: 10 g, Fiber: 3 g, Protein: 3 g
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