Today, I’m taking a familiar favourite and giving it an Asian-inspired twist:
Wasabi Coleslaw! This slaw is more than just delicious, it’s also packed with micronutrients, making it a satisfying side dish that won’t weigh you down. The creaminess of the dressing is spiked with a touch of wasabi paste, adding a delightful kick that perfectly complements the fresh crunchy veggies.
Trust me, this one’s a must-have!
| Course | Salads |
| Servings | 2 – 4 persons |
| Preparation Time | 10 minutes |
| Cook Time | Nil |
Ingredients for the Wasabi Coleslaw
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|
| ¼th cup | Red cabbage |
| ¼th cup | Regular cabbage |
| ¼th | Red capsicum julienned |
| ¼th | Green capsicum julienned |
| ¼th | Yellow capsicum julienned |
| ½ No. | Carrot julienned |
| ½ | Green cucumber julienned |
| ½ | Green apple julienned |
| ½ cup | Spring onions, finely chopped |
Ingredients for the Dressing
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|
| ¾th cup | Mayonnaise |
| 1 – 2 tbsp | White wine vinegar |
| 1 tsp | Powdered sugar |
| ½ cup | Wasabi paste |
| Salt to taste | |
| Pepper to taste | |
Instructions for the Salad |
|
| 1 | Mix all ingredients for the salad dressing in a bowl and keep aside to chill. |
| 2 | Mix the ingredients for the salad in a bowl. Add in the dressing and mix well. Garnish with spring onions and serve chilled. |
