Barbara L
Traveling Welcome Wagon
Just sit there and smile with spaghetti all over your face!See, I don't even have to do anything...
Napa Cabbage Slaw with Wasabi-Ginger Dressing
- Thread starter PrincessFiona60
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
OP
OP
Just sit there and smile with spaghetti all over your face!
I'm getting good at it...
Thinking about buying a couple of bibs...
Chef Maloney
Senior Cook
This sounds like a gourmet recipe and I cannot wait to try it.
Thank you so much PrincessFiona for the recipe!!!
Thank you so much PrincessFiona for the recipe!!!
OP
OP
I use that dressing as a marinade for tuna steaks and chicken, too!
Chef Maloney
Senior Cook
I'm with you your highness. Great idea. Recipe already in my folder.
Thank you again.
OP
OP
I'm happy to share it, one of my most brilliant creations.
CWS4322
Chef Extraordinaire
I couldn't decide which cole slaw recipe thread to bump...decided this one since I used wasabi paste. WARNING: Those who need exact measurements and instructions, you might as a well quite reading NOW. I don't do that.
Went out to the garden, and what did I find,
a head of cabbage looking mighty fine.
Pulled some carrots larger around than a dime,
Couldn't say no to the kale that almost poked me in the eye.
Let me figure out what else I might need to feed me...
Radishes, green tomatoes, cucumbers, grated apple, zucchini, green onions...
Chopped everything up, dressed it with:
1/3 c light sesame oil + 2 T EVOO
a big "glug" of cherry vinegar
garlic--minced
a "worm squeeze" of wasabi paste
a pinch of dried mustard
a sprinkle of fish sauce
black onion seeds
red pepper flakes
toasted sesame seeds--sumac powder--everything i need. S&P. Might dress with some fresh French Tarragon...waiting for the DH to show up so we can have lunch. The dressing is shaken, not stirred, in a Masson jar. Let the salad sit for 2 hours at room temp. And that's how you pick things out of the garden and roll with them. Added the French Tarragon and some golden raisins...
Went out to the garden, and what did I find,
a head of cabbage looking mighty fine.
Pulled some carrots larger around than a dime,
Couldn't say no to the kale that almost poked me in the eye.
Let me figure out what else I might need to feed me...
Radishes, green tomatoes, cucumbers, grated apple, zucchini, green onions...
Chopped everything up, dressed it with:
1/3 c light sesame oil + 2 T EVOO
a big "glug" of cherry vinegar
garlic--minced
a "worm squeeze" of wasabi paste
a pinch of dried mustard
a sprinkle of fish sauce
black onion seeds
red pepper flakes
toasted sesame seeds--sumac powder--everything i need. S&P. Might dress with some fresh French Tarragon...waiting for the DH to show up so we can have lunch. The dressing is shaken, not stirred, in a Masson jar. Let the salad sit for 2 hours at room temp. And that's how you pick things out of the garden and roll with them. Added the French Tarragon and some golden raisins...
Last edited:
CWS4322
Chef Extraordinaire
DH was late, so I ended up adding chopped kale and swiss chard (because I had eaten more than one should eat while tasting). Had hoped to have leftovers, no such luck.
I just copied and pasted this recipe. How did I miss this?
OP
OP
I was fairly new here when you posted that. I guess I was still catching up.I dunno...it's been hanging around for 7 years
Sagittarius
Senior Cook
Wonderful flavors here. Sounds delicious .. I like the Mandarin Orange idea ..
Thank you for posting.
Thank you for posting.
