This tangy side dish can serve double duty—put it on your sandwich! Yummmm!
½ teaspoon wasabi powder
½ teaspoon water
3 leaves of cabbage, chopped (I used napa, but any kind of cabbage will do)
1 slice of red onion, diced
Small handful of cilantro or parsley, chopped
½ carrot, grated
1 radish, grated or chopped
½-inch ginger, peeled and diced fine
1 TBLSP vegan mayonnaise
½ TBLSP of pickle juice or apple cider vinegar
Ground black pepper, to taste
1 TBLSP peanuts for decoration
- In a small bowl, combine the wasabi powder with the water and set it aside to think about stuff. (Wasabi is a very philosophical vegetable.) Use more or less powder, depending on your tastes—just keep the ratio of water to powder the same.
- Chop and put the cabbage, onion, cilantro, carrot, and radish into a small bowl.
- The wasabi should be a nice paste, so add the ginger, mayonnaise, pickle juice, and black pepper to it. Stir it with enthusiasm to make a nice dressing. Make sure that the lumps are ginger—not wasabi—or you’re in for some trouble later.
- Slosh the dressing over the cabbage mixture and stir it up. Maybe “toss” is a better word.
- Top with peanuts and devour.
Shown here on a Buttermilk Biscuit (recipe coming soon), with roasted asparagus draped across, and some vegan mozzarella melted over the whole lovely thing under the broiler. It wasn't a tidy sandwich, but it sure was good!