Warm Asian Slaw Recipe
October, 2015 · By Coryanne Ettiene
I’m in love with wasabi; between us, I have even recipe tested it as an ice cream — let’s just stay that recipe is still in progress. I’ve started buying wasabi peas in bulk, I can’t be asked to keep buying those tiny little packets, and then running out; so I march myself to the market, and fill my basket with bulk wasabi peas for fear that one day, I’ll run out. Even more so now that I am totally smitten with this Warm Asian Slaw Recipe that started out chilled in the summer, and now that Fall is here, has moved into this warming, spicy, aromatic salad that is just as good as a side dish, as it is a meal.
Dripping with sesame oil, fresh slivers of ginger, garlic and garnished with wasabi peas, every single bite is like a love story to my time in China. Mind you, I’m not sure I ever feasted on anything like this while I was there; but it somehow reminds me of that lingering smell that would waft from the street vendors while I walked past the fancy ones, to the cheapest street vendor I could find selling rice served on a wide leaf and garnished with a splash of sauce that I would hungrily gobble up with a pair of borrowed chopsticks. Yes, it was that glamorous, but that is what $3 a day gets you. Anyway I digress. Perhaps if I had a budget of $5 a day, I would have feasted on this….. but I remember the smell and that longing, and each time I bite into this slaw it all comes racing back as vidid as it was yesterday.
The truth of it, and at the heart of this recipe, really, is just what’s fresh and what you have on hand that would play well with those familiar Asian aromatics of orange, ginger, coriander, chili, and garlic, and then those nutty accents like sesame seeds, cashews, or peanuts. With the caze about using broccoli stalks being the talk of the town, I tried using cauliflower stalks– and wow, what an impact that had on this dish. I’d like to say it is because it was a planned effort, but really, I had no cabbage and I wanted that light green flavor, so I tried it, and I will forever be using it in replacement of cabbage when I make this dish.
Don’t forget the crushed wasabi peas, it really is the crunch that brings it all together and adds this heat that fills your mouth without making you long for a large pitcher of water. Add them crushed, or whole…. let your mood sway you.
- 1 teaspoon of wasabi paste
- 1 teaspoon of plain greek yogurt
- 1/3 cup of grapeseed oil
- 2 teaspoons of toasted sesame oil
- 2 teaspoons of soy sauce
- 1 tablespoon of fresh lime juice
- 1 teaspoon of freshly grated ginger
- 1 teaspoon of freshly grated garlic
- Pinch of salt, to taste
- Handful of fresh cilantro leaves
- Handful of wasabi peas, crushed or whole
- 1 teaspoon of sesame seeds
To make the dressing, blend the wasabi paste and yogurt, then fold in the soy sauce and grated ginger and garlic. Once blended well, slowly drizzle in the oil until the ingredients are fully combined. Finish by adding the lime juice, salt and herbs, fold gently then add in the wasabi peas and sesame seeds.
- 1/2 cup of cauliflower stalks, shredded
- 1/2 cup of red cabbage, shredded
- 1/2 cup of carrots, shredded
- 1/2 cup of broccoli stalks, shredded
- 1/4 cup of red onion, thinly sliced
Add a drizzle of coconut or grasped oil to a hot frying pan, toss in the ingredients, and then slowly simmer them for 4-5 minutes, or until they are a soft, but firm texture. While warm, toss them into the dressing and serve. Garnish with a few more sprigs of cilantro and wasabi peas for added oomph. Or turn it into a meal by adding in a few rice noodles…. mmmmm I’m hungry now.