Wasabi Coleslaw Recipes

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.

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.

Steps:

• In a large bowl, toss the celery root, apple, and onion. Mix together the mayonnaise, sour cream, pure wasabi powder, vinegar, honey, green onions, salt, and pepper in a separate bowl and then add to the celery root mixture. Toss to combine. Cover with plastic wrap and refrigerate for at least one hour for the flavors to marry.

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.

Steps:

• Mix together the dressing ingredients: soy yogurt, sugar, garlic salt, lime juice, pickle juice, wasabi paste, and ground pepper. In a large bowl, mix together the slaw: cabbage, carrots, cilantro, and onion. Pour dressing into slaw and mix well. Taste and adjust salt and pepper, if necessary. Refrigerate several hours before serving.

Steps:

• In a small bowl, mix cornstarch, soy sauce, wasabi, ginger and garlic until blended. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 4-6 minutes or until no longer pink. Remove from pan., Stir-fry green onions and red pepper in remaining oil 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with tortillas and coleslaw mix.