Thursday, January 21, 2010

Asian Cole Slaw

I came up with this simple cole slaw recipe with few ingredients but a lot of flare. What I also like about this is that you can control the heat by how much wasabi you add. I tend to like mine with a good kick but the sweetness in the slaw is a nice background for it.

2 bags of pre shredded cole slaw. make sure you purchase the bag that doesn't already have the dressing in it.
1 bunch og green onions, sliced thin
1 tube of wasabi paste, I use S & B wasabi paste in the 3.17 oz. size
Olive oil to coat
2 Tbsp. of white balsamic or white wine vinegar
2 Tbsp. of honey
Garlic salt and black pepper to taste. I would say somewhere around 2 tsp. of the garlic salt and 1 tsp. of pepper.

Add the bags of slaw to a large mixing bowl followed by the onions. Lightly coat with oil. ( The slaw will absorb it quickly and will slightly wilt the cabbage.) Add vinegar, wasabi, honey, garlic salt and pepper. Toss until evenly coated and serve. This can be made up to an hour in advance. If not serving immediately, store in frige until ready to serve.


Anonymous said...

Try this! Jen made it for us last week. It's delicious. I'm embarrased to say I had several portions. I told her it would also be great on one of her burgers.