Cole Slaw with Wasabi-Spiked Mayo
I refer below to green cabbage because that’s what I grew up with and it’s what I prefer to eat. If Napa cabbage is your favorite, or you want to do a mix of green and red cabbages – by all means, play around and see what tastes and textures suit you best. Likewise, the addition of wasabi powder is purely optional as not everyone likes to have their slaw with a kick.
One 3 to 3 1/2-pound green cabbage
1 large carrot, shredded on the coarsest grating side
3 scallions, white parts only, chopped
1/2 cup mayonnaise
1 teaspoon wasabi powder (optional; use more or less depending on your preference), Trader Joe’s wasabi mayonnaise
1/2 cup pickle relish
1 tablespoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
Kosher salt to taste
Freshly ground black pepper to taste
1. Wash and dry your cabbage and remove the outermost leaves. Cut the cabbage in half with a sturdy, sharp knife. Remove the dense core by cutting the wedge on both sides. Quarter each of the halves and slice each quarter into thin ribbons about 1/8-inch thick.
2. Whisk together the mayonnaise, wasabi powder, relish, mustard and lemon juice.
3. Place your shredded cabbage, carrot and scallions in a large bowl (or two large bowls, as was the case with me), pour the dressing over it, and toss to coat evenly throughout. Season with salt and pepper, toss again, taste, season again if necessary, and toss again if seasoning for the second time.
4. Cover the slaw and chill (or refrigerate) until ready to serve. Ideally, if you’re serving the slaw in the afternoon, you’ve made the slaw in the morning, so that the flavors will sit together and meld. Toss once more before serving.
Serves 8 to 10.