Asian Slaw w/ Wasabi Soy Dressing

It’s SLAAAAAW time. Well….it’s balance all the sweets you’ve been enjoying cuz you need to wear a bathing suit in a few weeks (TRACY), time! If you’ve been around these parts for awhile, you already know that I’m a BIG fan of slaws. I’ve made all kinds of slaws! One that’s cool, one that’s full of kale, one that’s rainbow, one with apples & pecans, one with mango, one that’s from the carnival of my childhood.  To say that I’m obsessed would be an understatement. I simply cannot pass up a good slaw. Except when it’s got mayo in it…

This slaw from Steamy Kitchen’s Healthy Asian Favorites caught my eye. Everything in this slaw is julienned (which delights me!) and mixed with a wasabi (spicy!) soy dressing.

Do you find it therapeutic to cut things into matchsticks & line them up into nice little piles? Do you also love going through your purse and organizing all the pockets? Really?! We’re gonna get along just fiiiiine.

And if you’re looking to fall in love with jicama again, this slaw is for you. Jicama is going back in the rotation. How could I forget about you, jicama? Your crispy/crunch is a thing of beauty! Especially with that wasabi-soy dressing that you’re coated in.

And we’re off!

First we make dressing.

All the staples. Grab an extra packet (or 5) of wasabi when you’re getting sushi to go.

If anyone catches you, tell them you’re into wasabi. Like REALLY into it. Pro-tips!

Put all ingredients in a jar. Put the lid on the jar. SHAKE THE JAR.

And now we get our our salad ingredients.

Cutting as therapy. See what I mean?!

Julienne Moore. (puns)  LOOK AT ALL THAT CHOPPING.

Shred the cabbage.

Put it all in a bowl.

Toss with dressing.

Done did.

Serve it up. Eat it up!

This slaw is pretty good the next day when you’re crunching numbers at work (except the cucumber gets a little soft).

Slaw!

Asian Slaw with Wasabi Soy Dressing

serves 4

recipe slightly adapted from Steamy Kitchen’s Healthy Asian Favorites

for the dressing:

  • 1 teaspoon prepared wasabi (or more to taste)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon honey
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 3 tablespoons vegetable oil
for the slaw:
  • 1 small jicama, peeled and julienned
  • 1 bell pepper, seeded and julienned
  • 1 cucumber, julienned
  • 1/4 purple cabbage, shredded

to make the dressing: 

Add all ingredients to a mason jar, close lid tightly and shake a few times.

to make the slaw:

Toss the slaw ingredients with the dressing and serve.

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37 Comments

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  • January 30, 2013

    I love that there’s no onion or garlic in either the veggies or the dressing (not a fan, sorry!) but I am a huge fan of jicama and everything else you used! And that dressing, mmmm, those flavors are calling me!

  • January 30, 2013

    Very interesting Asian style slaw! I have every dressing component in my pantry right now as I cook Asian everyday. I’m going have to try this. To be frank, though, I’ve never had purple cabbage. I know! is it any different in taste compared to the regular one?

  • January 30, 2013

    Ha! This post had me giggling, which is great because I woke up a zombie today! Love your writing style.
    This recipe is so refreshing since everything I’ve been looking at lately has been hearty comfort foods. Sometimes you just need a big ol’plate of veggies!!

  • January 30, 2013

    So with you on the slaw obsession and the no mayo thing!

  • January 30, 2013

    I love to julienne! Knife skillz, girl!

  • January 30, 2013

    Ok, I’m loving every single picture here! The colors rock girl. I just want to make this salad and stare at it because its just so darn pretty. I chop all of my own veggies by hand as well and it’s a labor of love I say. I know there’s equipment for the job, but there’s a certain satisfaction that comes from just chopping and slicing away. I love dressings that can be thrown in a mason jar and shaken up as well. Easy peasy. Ok, so when are you going to offer a course on photoshop? I would gladly come to a class as I want to learn but am to lazy to teach myself. xoxo, Jackie

  • January 30, 2013

    I’m thinking that this will so be our lunch next week for work, dressing on the side, and some diced chicken to bulk it up. Drooling just thinking about the amazing wasabi burn.

  • January 30, 2013

    today must be wasabi day! i love it. i love mayo-free slaws like this.

  • January 30, 2013

    I love these photos! You are rockin’ it. I WILL NEVER EAT slaw w/mayo (wuk). LOVE the Julienne Moore pun. I am also motivated to shrink a bit, so veggies = The Way. Thanks!!

  • January 30, 2013

    Julienne Moore? I can’t even stand it. Puns are my favorite.

    And so are your pictures. BEAUTIFUL!

    • Tracy
      January 30, 2013

      Why THANK YOU!!

  • January 30, 2013

    This is such a pretty dish! I love finding recipes that use vegetables of all different colors! Great for a nutritious dish!

  • Karen
    January 30, 2013

    Mmm,looks good! Any chance that you’ll be writing a post about Superbowl food ideas? :)

    • Tracy
      January 30, 2013

      I did that last year http://www.shutterbean.com/2012/super-bowl-eats/ But I have some good stuff to add from this year!

      • Karen
        January 30, 2013

        Thanks! I remember you writing that post that year and I was looking for it, but couldn’t find it. I’m gonna bookmark it :)

  • January 30, 2013

    Julienne Moore. Solid Pun. Respect. ;)

    • Tracy
      January 30, 2013

      Solid as a rock!

  • January 30, 2013

    This slaw looks so good! I might even cube up some tofu, sear it (or maybe even leave it raw), and add it in for a complete meal. :)

  • January 30, 2013

    Lots of chopping calms my scattered brain. I think I need this little bit of slaw therapy. Beautiful pictures and amazing typography as always!

  • January 30, 2013

    MORE PUNS!!!

  • January 30, 2013

    Lady! We are on the same wave length. I made 5 spiced lamb ribs the other night and served with an Asian inspired slaw – I was out of wasabi though!

    • Tracy
      January 30, 2013

      Again!! I love it.

  • January 30, 2013

    That dressing is the stuff dreams are made of. Seriously, I’d put it on everything.

  • January 30, 2013

    hahaha Julienne Moore.
    That got me good.

    Yay for wasabi dressing! Love this.

  • Lizzie
    January 30, 2013

    Looks so crunchy! The perfect replacement for a bag o’ crunchy potato chips! Yeah. I’m gonna make this very soon.

  • Natalia
    January 31, 2013

    I can’t find Jicama where I live… Any ideas on how can I substitute it with??

  • January 31, 2013

    Any ideas what can I substitute the Jicama with? I can’t find any!!!!

  • January 31, 2013

    yum, yum, yum!

  • February 4, 2013

    So I made eight containers of this slaw plus edamame for my husband and I to eat for lunch at work this week. Put the dressing in 2 jars so we could add it each day. HOLY CRAP, this was amazing and exactly what I needed!
    I also *might* have added more wasabi. Because I wanted to really feel the burn. YES.

  • Lizzie
    February 5, 2013

    I made this and it’s GREAT! I see in the dressing pic that there is some toasted sesame oil but it’s not listed in the recipe. It was delish without but I wanted to check. :)

    • Tracy
      February 5, 2013

      My bad! Thank you for checking that. YES there is. I’m so sorry about that!

      • Lizzie
        February 5, 2013

        No problemo! I just made another batch and guessed at 1TBS of oil- glad I guessed right! I had to stop myself from eating the whole bowl because I want some for lunch tomorrow. So so so good. This recipe makes it so very easy to chow down on raw vegetables!

  • February 12, 2013

    oh yeah. LOVE the sound of all these ingredients! My kind of slaw.

  • February 19, 2013

    I LOVE the pun situation. I’m going to be punning at you for days now!

  • Lorie
    May 11, 2013

    Made this WONDERFUL slaw one day ahead, will add the cucs tomorrow…. Will the cabbage bleed into the jicama? Took a little sample after I made it, AMAZING, will be adding it to my best recipes for parties during the summer ( NO MAYO). Thank you!

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