Culinary Disasters

Years ago my old boss walked into my office and threw a bottle of ground wasabi at me with a recipe.  She then explained that she got this recipe and went out and bought ground wasabi for it.  Proceeded to make the dish, tried it, and could not breathe.  Apparently she underestimated the strength of wasabi and knowing I have an addiction to spicy food figured it was right up my alley.  I asked nicely if I could have the rest of the day off to go home and make it but was promptly rejected and ordered back to work.  *sigh* 

Ever since then I have been hooked on ground wasabi.  I still keep the tube wasabi on stock also but the ground manages to make it into its fair share of rubs or sprinkled over top of something.  Plus it is a nifty party trick to sprinkle in someone’s drink and watch their expression.

This coleslaw is a great accompaniment for fish or a lighter protein (plus *gasp* it lets me select the healthy category which never gets used on this site). 

For this recipe you will need:

• 1/4 head of red cabbage
• 1/2 head of green cabbage
• 1 carrot grated
• Couple green onions thinly sliced
• 3 TB of rice wine vinegar
• 1 teaspoon soy sauce
• 1.5 TB of ground wasabi (if you use the tube I would probably say a couple teaspoons since it is more potent)
• 1 TB sugar
• Kosher salt and black pepper
• Small glug of seasame oil

Taking your trusty mandoline (this tool does not get the love it deserves) and shred the cabbage.  If you don’t have a mandoline fear not a good knife and some quick chopping does the same thing.

Add the rest of the ingredients and mix to combine.  Taste and adjust the taste to your liking.

I served the coleslaw with a piece of tuna that I rolled in salt, pepper, black and white sesame seeds.  I then seared the tuna (click here to read the full write-up) and sliced it.

Tags: fish, Side dish, Salad, All //