Wasabi Cole Slaw Recipes

KETO COLESLAW | BEST, EASY, LOW CARB COLESLAW RECIPE

Steps:

• Use a hand peeler to peel the skin off of the carrot.
• Once peeled, cut the end off of the carrot, and use a hand grater to grate it. The large "teardrop" shaped end of the grater is the one you'd like to use.
• When that's grated, transfer the shredded carrot to a large bowl, and set aside.
• Now cut the stem off of the cabbage, and cut it in half.
• At this point, remove any of the inner-stem, and slice it multiple times lengthwise, as well as a few times widthwise as well.
• Once all of the cabbage is thoroughly shredded, transfer it to the bowl with the carrots.
• Add the broccoli slaw if you're using it.
• Now, add all of the dressing ingredients - the mayo, almond milk, vinegar, Swerve, celery salt, and crushed black pepper.
• Toss the salad until the dressing is well incorporated into the slaw, and everything looks creamy.
• Store in an air-tight container for up to several days.

WASABI COLESLAW RECIPE

Steps:

• Combine all ingredients in a large serving bowl. Stir until ingredients are thoroughly mixed.
• Refrigerate wasabi coleslaw until it's time to serve.

WASABI COLESLAW

Steps:

• In a small bowl combine the water and wasabi powder. Mix until a paste forms. Set aside.
• In another small non-reactive bowl whisk together the vinegar and sugar until the sugar dissolves.
• Whisk in the mayonnaise and oil.
• Add the wasabi paste, salt and pepper. Mix well.
• Important: *Allow mixture to stand 10-15 minutes.*.
• In a large salad bowl, combine the cabbage, carrots, scallions and cilantro if using.
• Just before serving the salad, add the dressing and stir well to combine.
• Garnish with a sprinkle of black sesame seeds, if desired.

WASABI COLESLAW

Steps:

• In 1-cup glass measure or small jar, combine wasabi with water; let stand 10 minutes.
• Add vinegar, oil, brown sugar and sesame seeds.
• (This can be made ahead to allow flavors to blend.) Toss dressing with cabbage, radishes, cucumber and sunflower kernels.

APPLE RAISIN COLE SLAW RECIPE

Steps:

• In a large bowl mix shredded vegetables, and add raisins.
• In another bowl, mix the remaining ingredients; add to the cabbage mixture.
• Add more milk or mayonnaise if too dry.
• Chill and serve.

GROUPER SANDWICHES WITH WASABI COLESLAW

Steps:

• Stir together cabbage, wasabi mayonnaise, and vinegar in medium bowl. Let stand 15 minutes. Sprinkle fish fillets on both sides with salt and pepper. Place panko in shallow dish. Dredge fish in panko, turning to coat evenly.
• Heat oil in heavy large nonstick skillet over medium-high heat. Add fish and cook until golden brown and opaque in center, about 4 minutes per side.
• Meanwhile, toast sandwich buns.
• Place 1 bun bottom on each of 4 plates. Top each with fish. Squeeze lemon over fish. Spoon slaw over. Cover with bun tops and serve.

WASABI COLE SLAW

Steps:

• Mix all ingredients in small bowl well until sugar is dissolved and wasabe paste is fully mixed in; mix with coleslaw just before serving; garnish with green onion and sesame seeds