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shogun slaw

(2 ratings)
diner524 avatar
Recipe by
Lynn Dine
@diner524
Tampa, FL

Another recipe from "The Barbecue Bible!" by Steven Raichlen. It has an option of adding wasabi powder (mixed with water) to the dressing to give it a little bite, but if you don't want the heat, just leave it out.

(2 ratings)
yield 4 -6
prep time 30 Min
method No-Cook or Other

Ingredients For shogun slaw

  • FOR THE DRESSING:
  • 2 tsp
    teaspoons wasabi, powder (optional)
  • 2 tsp
    water (optional)
  • 1
    clove garlic, minced
  • 1 Tbsp
    ginger, fresh, minced, or more to taste
  • 5 Tbsp
    rice vinegar, or more to taste
  • 2 Tbsp
    sugar, or more to taste
  • 1/2 tsp
    salt, or more to taste
  • 1 Tbsp
    sesame oil, dark
  • 2 Tbsp
    sesame seeds, black or toasted white sesame seeds
  • FOR THE SLAW:
  • 3 c
    cabbage, thinly shredded napa (about 1/2 small head cabbage)
  • 2
    carrots, medium, peeled, shredded or julienned
  • 1/2
    red bell pepper, medium, stemmed, seeded and very thinly sliced
  • 4
    scallion, trimmed white part minced, green part thinly sliced lengthwise
  • 1/2 c
    peas, snow, ends trimmed, strings removed, and pods cut into thin slivers

How To Make shogun slaw

  • 1
    Prepare the dressing. Mix the wasabi and water (if using) in a small bowl and let stand for 5 minutes to form a thick paste. Add the garlic, ginger, 5 tablespoons vinegar, 2 tablespoons sugar, and 1/2 teaspoon salt. Whisk until the sugar dissolves. Whisk in the sesame oil and sesame seeds.
  • 2
    Stir the cabbage, carrots, bell pepper, scallions, and snow peas. Toss to mix. The slaw tastes best served within 4 hours of preparing. Correct the seasoning, adding vinegar, sugar, or salt as necessary just before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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