Eating Green Gate

Napa Cabbage and Sesame Seed Slaw

This is a good-lookin’ mayo-free cole slaw that you might consider bringing to one of those holiday barbecues this coming weekend. Just don’t everybody bring this same salad to Skip’s birthday party! 

Serves 8

Wasabi Dressing:

• 2 teaspoons wasabi powder (available at Asian markets, specialty stores and many large supermarkets)
• 1 tablespoon water
• 2 cloves garlic, minced
• 1 tablespoon finely grated ginger
• 1 tablespoon fresh lime juice
• 1/3 cup rice wine vinegar
• 1/4 cup peanut oil (other neutral oil would work)
• 1 tablespoon honey
• Kosher salt and freshly ground pepper, to taste

Slaw:

• 1 large head Napa cabbage, finely shredded
• 2 large carrots, peeled and finely shredded, or sliced in rounds if you accidentally have the wrong blade on the food processor… oops.
• 4 green onions (white bulb and 3 inches of green), finely sliced on the bias (yep, that’s what the original recipe says… I would add “or whatever” to that)
• 1 cup finely sliced snow peas (strings removed and sliced on the bias) (optional—especially for me because I’m not a fan)
• Wasabi dressing (recipe above)
• Kosher salt and freshly ground pepper, to taste
• 1 tablespoon white sesame seeds, toasted
• 1 tablespoon black sesame seeds, toasted (this is the ideal, but just use 2 T of whatever you’ve got)

Combine the wasabi powder and water in a small bowl. Whisk in the garlic, ginger, lime juice, vinegar, oil and honey, and season with salt and pepper. Combine the cabbage, carrots, green onions and snow peas (if using) in a large bowl. Add the dressing and coat well. Season with salt and pepper and sprinkle with the sesame seeds.

Adapted from Bobby Flay’s Boy Meets Grill, as heard on NPR in August, 2007, and linked from Smitten Kitchen. Don’t you just love the internet?