Bring this fresh, crisp coleslaw spiked with a hint of wasabi to your next barbecue with friends. You’ll be the hit of the party!
Coleslaw is a wonderful salad. Fantastic during summer with just about any barbecued meat or fish, its just as good during the colder months when you’re craving something crisp and fresh to go with your roast or casserole. And lets be honest, during winter traditional salad vegetables like lettuce, tomato and cucumber are average at best, and horribly over-priced.
Coleslaw is so incredibly versatile. You can make it with basically any of your favourite vegetables that are good raw, and use any number of different dressings. Its a marvellous way to get a big hit of raw, fresh vegetables in one sitting.
We consume a lot of coleslaw in this house. My eldest daughter went through a phase of flatly refusing to eat anything resembling lettuce. But she was crazy for shredded cabbage so coleslaw became our go-to. Now I think we’re all a little bit hooked. Sometimes we have it simple – just shredded cabbage, carrot and a bit of cheese lightly drizzled with a little french dressing. Like this its the perfect accompaniment to buffalo wings or roast chicken. Or we’ll jazz it up a bit with fresh mint and parsley, spring onion and a mustard mayonnaise to go with a steak. Its even delicious with thin strips of apple added when serving it with pork.
This is my favourite way to make coleslaw. Thin strips of both red and green cabbage, raw broccoli shredded with a vegetable peeler, carrot, and beansprouts. Then stir through this delicious, creamy, just a little bit spicy, wasabi dressing and you’ve got a knock-out salad. The dressing is just thin enough to lightly coat the shredded vegetables, and the wasabi adds a wonderful heat that pairs particularly well with the raw broccoli and cabbage.
Rating
- ¼ green cabbage
- ¼ red cabbage
- 1 carrot
- ¼ head of broccoli
- ½ cup mung bean sprouts
- ¼ cup roasted peanuts
- ½ tbsp fresh parsley
- ½ tbsp fresh mint or vietnamese mint
- 2 tbsp crispy fried shallots
- ½ tsp wasabi paste
- 2 tbsp japanese mayonnaise
- 2 tbsp cream
- 2 tsp chinese rice wine vinegar or apple cider vinegar
- 1 tsp maple syrup
- ¼ tsp salt
- freshly ground black pepper
- Finely shred the cabbages, cut the carrot into thin strips, and use a vegetable peeler to peel thin slices off the broccoli.
- Add to a large bowl with the mung bean sprouts and roasted peanuts. Mix gently with your hands.
- Finely chop the herbs and mix through.
- Make the dressing by gently mixing all ingredients in a small bowl, then pour over the salad and combine gently using tongs.
- Transfer to a serving bowl and top with the crispy fried shallots.
The heat of wasabi paste can vary quite a bit between brands, so add a little at a time to the dressing and taste it regularly until you are happy with it. You can always add more!
I find its easiest to shred the cabbage by first cutting it into smaller pieces, and then using a large bread knife to thinly slice it. You can also use a vegetable peeler for super thin shreds.
3 Comments
Leave your reply.