Ponzu Sesame Cabbage Slaw Recipes

ASIAN SLAW WITH PONZU DRESSING

Steps:

• 1. Slice the snow peas on the diagonal into thin matchstick-sized pieces.
• 2. For carrots, you can purchase matchstick carrots, or slice them yourself (make sure to use a very sharp chef's knife).
• 3. I cut the cabbage into four wedges. We will only use 1 of the wedges. Then, I shred the cabbage as thinly as possible. To do this, use a vegetable peeler and go along the corner, or use a box grater with large holes or use a sharp knife to shred by hand.
• 4. Now for the fennel, cut the white bulb from the green top. Cut the bulb into quarters and slice one of the quarters as thin as possible using a knife, a vegetable peeler or a mandoline. Save all the leftover fennel for another recipe.
• 5. The dressing ingredients are simple: ponzu, toasted sesame oil, sesame seeds and salt. Add 1/4 cup of ponzu to a bowl, then add the sesame oil and seeds. Season with a big pinch of salt and whisk with fork.
• 6. Pour the dressing over the snow peas, carrots, cabbage and fennel.
• 7. Toss to combine and taste. You can add more ponzu and salt if needed and serve immediately..

ASIAN CABBAGE SALAD

Steps:

• Mix all of the dressing ingredients together. Let set at room temperature while you prepare the salad.
• Bring a small pot of water to a boil. Add in the snap peas and cook 2 -3 minutes or just until bright green. Drain and run quickly under cool water.
• Combine all of the salad ingredients together in a bowl. Toss with dressing and serve.

PONZU-SESAME CABBAGE SLAW

Steps:

• 1. To make the slaw, combine Ponzu sauce, sesame oil and salt in a large salad bowl. Whisk till well blended. Add cabbage, daikon, carrots, chives and sushi ginger. Using large forks, toss till well blended. Sprinkle sesame seeds and lightly toss.

SESAME CABBAGE SLAW

Steps:

• In a large bowl, combine the cabbage, carrots, pepper and onions. In a small bowl, whisk the vinegar, oil, lime juice, soy sauce and honey. Pour over vegetables and toss to coat., Cover and refrigerate for at least 1 hour before serving. Just before serving, sprinkle with sesame seeds.

SEARED AHI TUNA TACOS & CABBAGE-CARROT SLAW

Steps:

• Mix together all sauce/marinade ingredients and stir together until fully combined.
• Pour half of the sauce into a ziplock bag or air-tight container. Place the tuna steaks inside. Marinate in the fridge for at least 20-minutes and up to overnight. Leave the other half of the sauce for pouring over the completed tacos.
• While the ahi tuna marinates, put together the slaw. Add all cabbage-carrot slaw ingredients into a large bowl. Mix thoroughly and leave to the side or in the fridge up to overnight.
• When ready to prepare the tacos, heat the cast iron or pan on the stove with the oil. Let the pan get hot (about 2-4 minutes).
• Take the tuna steaks directly from marinating onto the scorching hot pan, large flat side down. (Make sure to have a vent fan on, it helps!)
• Let tuna steaks sear for 1-minute on the original side. Using tongs, flip to the second side and let cook an additional 1-minute. Turn off heat.
• Remove seared ahi tuna steaks from the cast iron pan, and place onto a cutting board. Allow to sit for 5-minutes.
• While tuna steaks rest, heat the corn tortillas in a large pan on the stove at medium-heat. Let warm for 1-minute each side and then stack on a plate lined with paper towels or regular towel.
• Slice the tuna steaks in ½ inch thick slices.

RAINBOW CITRUS SLAW

Steps:

• In a large bowl combine cabbages, carrots, cilantro and scallions.
• In a blender, combine lemon juice, orange juice, Rice Wine Vinegar, olive oil, honey, cumin, cayenne and sea salt in a blender. Process until smooth.
• Toss cabbage with dressing and serve.

NAPA CABBAGE WRAPPED MONKFISH WITH PONZU SAUCE

Steps:

• In a metal or bamboo steamer basket, steam monkfish for 2 minutes. Remove from steamer and halve. Place cabbage leaves in steamer basket and cook for 5 minutes or until tender.
• Lay cabbage leaves on a flat surface. Place 3/4 teaspoon ginger, 1 tablespoon carrots, and 1/2 teaspoon chives on each cabbage leaf, followed by 1/2 fillet of monkfish. Season with a pinch of salt and pepper. Roll, folding in sides to enclose monkfish. Steam for 4 to 5 more minutes or until fish is cooked through.
• Combine all ingredients for ponzu sauce in a blender container and puree. Strain, if desired. Serve 2 tablespoons ponzu sauce with 2 monkfish wraps.