What’s for Dinner Wednesday:: Wasabi Coleslaw

22 Jun

Yesterday marked the first day of SUMMER!!  Time for summer time BBQ’s and light dishes.  Here is a classic favorite, coleslaw, jazzed up with some heat – wasabi!

This is one of my favorite dishes to make. It is simple, light and gets rave reviews!

What’s Needed:

1 – 8 oz package shredded green cabbage (or you can shred your own cabbage by hand)

3 teaspoons of rice vinegar

3 teaspoons of wasabi mayonaise (I buy mine at Trader Joe’s but if you can’t find it where you live, just mix wasabi with regular mayonaise)


If you haven’t seen seen wasabi mayonaise, it looks like this.  Cream colored with just a slight barely there hint of green.


–Another great substitution for wasabi mayonaise is horseradish mayonaise (tastes very similar).  Like the wasabi mayonaise, if you can’t find horseradish mayonaise, it is possible to achieve the same thing by mixing horseradish and mayonaise.

On a random note… I always thought wasabi and horseradish were the same thing, just produced with different colors. However, I just discovered that both are made from a root however wasabi is Japanese and horseradish is European. Wasabi is fresh and grated and horseradish usually includes mustard and colorants as additives.  Interesting!

So back to the recipe—

Mix all together and…done!  So Simple!

I like to keep my coleslaw light…not creamy or thick.  You can certainly add more wasabi mayonaise if you like it creamy.  I am eating mine today with salmon but it tastes great with any fish and also pork and beef.

It’s not “burn your mouth” hot — the wasabi is faint and just adds a little flavor and spice.


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One Response to “What’s for Dinner Wednesday:: Wasabi Coleslaw”

  1. Edward Augspurger April 26, 2013 at 9:28 am #

    Cooks use the terms “horseradish” or “prepared horseradish” to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in colour. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as “horseradish greens”.’

    Over and out

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