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Monday, October 3, 2016

Wasabi-Ginger Coleslaw for One

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
  1. 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.
  2. Chop and put the cabbage, onion, cilantro, carrot, and radish into a small bowl.
  3. 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.
  4. Slosh the dressing over the cabbage mixture and stir it up. Maybe “toss” is a better word.
  5. 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!