Wasabi Slaw

Wasabi Slaw

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A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.

 

What’s your favourite summer slaw? I’m partial to a classic creamy coleslaw, so I immediately fell in love with Wasabi Slaw. It has all the creaminess of a mayonnaise-based dressing and the crunch of cool, crisp cabbage but it is set apart by the addition of wasabi. The earthy heat melds with the creamy dressing and gives just the right amount of punch. My perfect punchy heat may be different than yours, so add a little wasabi or add a lot.

For a crisp coleslaw, mix the dressing in advance but don’t add it to the cabbage until ready to serve. Keeping all ingredients cold before and after mixing will also help maintain a wonderful crunch. Enjoy!

 

Fresh cabbage, green onion, wasabi and grated carrots are being prepped for Wasabi Slaw.
A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.

A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
Wasabi Slaw
Print Recipe
    Servings Prep Time
    6 cups 30 minutes
    Passive Time
    10 minutes
    Servings Prep Time
    6 cups 30 minutes
    Passive Time
    10 minutes
    A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
    Wasabi Slaw
    Print Recipe
      Servings Prep Time
      6 cups 30 minutes
      Passive Time
      10 minutes
      Servings Prep Time
      6 cups 30 minutes
      Passive Time
      10 minutes
      Ingredients
      Servings: cups
      Instructions
      1. In a small bowl whisk together mayonnaise, sugar, wasabi, vinegar, salt and pepper. Allow the dressing to sit refrigerated for at least 10 minutes or until ready to use to allow sugar to completely dissolve.
      2. In a large bowl toss together cabbage, carrots and green onion.
      3. Stir in dressing and serve immediately for a crisp coleslaw. .
      Recipe Notes

      The coleslaw with soften as it sits so it is best served immediately after adding dressing. It can be made a couple of hours ahead and tossed before serving if needed.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Roasted Gremolata Cauliflower

      Roasted Gremolata Cauliflower

      Cauliflower is boring!

      But it doesn’t have to be with a good roasting and the addition of a vibrant Gremolata.  Roasted Gremolata Cauliflower is anything but boring with its caramelized edges, fresh garlic, parsley and a good dose of lemon zest.  The Gremolata is a game changer for plain, boring cauliflower, transforming it into a flavourful and zesty side dish.

      What is Gremolata?

      Gremolata is an Italian condiment/accompaniment that is made with Italian flat leaf parsley, lemon zest, fresh garlic, olive oil and salt. It’s vibrant and fresh with a slight bitter note from the parsley and flavour punch from the garlic. If you have parsley, lemon and garlic, you’ve got a simple sauce that will spruce up so many things. It’s a classic accompaniment for the Italian dish Ossobuco but also great with fish, lamb and of course vegetables. 

      Roasted Gremolata Cauliflower
      Print Recipe
        Servings Prep Time
        5-6 people 20 minutes
        Cook Time
        30 minutes
        Servings Prep Time
        5-6 people 20 minutes
        Cook Time
        30 minutes
        Roasted Gremolata Cauliflower
        Print Recipe
          Servings Prep Time
          5-6 people 20 minutes
          Cook Time
          30 minutes
          Servings Prep Time
          5-6 people 20 minutes
          Cook Time
          30 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 400℉
          2. In a large bowl stir together parsley, lemon zest, garlic, salt and 3 tbsp of olive oil. Set aside.
          3. Remove outer leaves from cauliflower and cut the head into quarters. Easily core the cauliflower by cutting it out of each quarter, allowing any remaining leaves and stem to come away with it.
          4. Break or cut the cauliflower into large bite-size pieces. Toss cauliflower with remaining 1 tbsp of olive oil and a few grinds of a pepper mill. Spread out evenly on a large baking tray.
          5. Roast in the oven for about 30 minutes, turning once, allowing the bottom edges to become golden and caramelized.
          6. Remove from oven and add to the bowl of Gremolata along with the parmesan cheese. Toss to coat evenly and season with salt and pepper to taste. Serve immediately.
          Recipe Notes

          -make as a vegan option by omitting the parmesan cheese or using your favourite alternative cheese.

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Flaky Jalapeño Cheddar Biscuits

          Flaky Jalapeño Cheddar Biscuits

          Make a better biscuit…

          It’s hard to resist a flaky, buttery biscuit and these Flaky Jalapeño Cheddar Biscuits are tender and flaky.  So good on their own, dunked or piled high with your favourite fillings. The good thing is, they’re easy to make using basic ingredients.  So what makes a good biscuit?  Let’s look at the basics.

          -use quality butter.

          -use fresh baking powder and baking soda, they do EXPIRE!

          -cut butter into flour evenly to ensure a flaky biscuit.

          -do not overwork the dough, once mixed, only knead enough to bring the dough together.  Overworking dough will result in a tougher biscuit.

          -use a sharp cutting tool for the best edges.

          -brush tops and sides with a whisked mixture of egg and cream for a nice golden exterior.

           

          What’s a biscuit good for?

          By far my favourite thing to do with a flaky biscuit is dunk it into soup, stew or chili.  But, they’re also wonderful as a sandwich.  Especially these Flaky Jalapeño Cheddar Biscuits, because they spread out a little, making them just the right size for a fried egg…just saying!

          Flaky Jalapeno Cheddar Biscuits
          Print Recipe
            Servings Prep Time
            8-10 4" biscuits 25 minutes
            Cook Time
            18 minutes
            Servings Prep Time
            8-10 4" biscuits 25 minutes
            Cook Time
            18 minutes
            Flaky Jalapeno Cheddar Biscuits
            Print Recipe
              Servings Prep Time
              8-10 4" biscuits 25 minutes
              Cook Time
              18 minutes
              Servings Prep Time
              8-10 4" biscuits 25 minutes
              Cook Time
              18 minutes
              Ingredients
              Servings: 4" biscuits
              Instructions
              1. Preheat oven to 425℉ and line a large baking tray with parchment.
              2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
              3. Add cubed butter and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
              4. Whisk together buttermilk and one large egg. Add to dry ingredients and stir until just starting to come together. Add grated cheese and diced jalapeno and continue to mix until incorporated being careful not to overmix. It will be a bit of a scraggly mess.
              5. Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4"-1" disk. Using a 3" round cutter, cut out biscuits.
              6. Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
              7. Whisk together one large egg and one tbsp of milk or cream. Brush each biscuit top and sides generoulsly. Bake in preheated oven for about 18 minutes until golden and puffed.
              8. Remove from oven and allow to rest on the tray for 3-5 minutes before moving to a cooling rack. Serve slightly warm.
              Recipe Notes

              -these particular biscuits spread out some and are wonderful sliced as a sandwich.

              -I used a 3" cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2" cutter is probably preferred.

              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Creamy Caper Smashed Potatoes

              Creamy Caper Smashed Potatoes

              Creamy Caper Smashed Potatoes…oh my!

              One of my quick and easy weeknight meals consists of broiled fish with a creamy caper paste.  It takes mere minutes to cook and is tender, moist and full of flavour.  I decided to use this same paste on smashed baby potatoes for an easy side dish that’s super delicious and pairs well with roasted meats and fish. 

              Capers are the unripened flowers buds of Capparis spinosa or Capparis inermis and are generally dried and pickled.  Here’s a handy link from The Spruce Eats that tells you a little more about the amazing caper. 

              You won’t be disappointed!

              Roasted mini potatoes get a gentle smash and topped with a creamy caper paste made with capers, lemon, dill, mayonnaise, and parmesan cheese.  Crispy little potato disks with fluffy centres are the perfect base for the briny capers, fresh dill and creamy mayo.  

              If you’re not familiar with capers, they’re a handy pantry item to have kicking around.  They’re pungent and briny and not all that good on their own, but combine them with cream, butter or lemon and you have a flavour explosion. They add a salty depth of flavour that enhances sauces, dressing, salads, and more. Enjoy!

              Author: Compelled to Cook

              Creamy Caper Smashed Potatoes
              Print Recipe
                Servings Prep Time
                3-4 people 15 minutes
                Cook Time
                30-35 minutes
                Servings Prep Time
                3-4 people 15 minutes
                Cook Time
                30-35 minutes
                Creamy Caper Smashed Potatoes
                Print Recipe
                  Servings Prep Time
                  3-4 people 15 minutes
                  Cook Time
                  30-35 minutes
                  Servings Prep Time
                  3-4 people 15 minutes
                  Cook Time
                  30-35 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
                  2. Spread out evenly on a baking tray and bake for 25-30 minutes, turning once, until just tender.
                  3. While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
                  4. Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
                  5. Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.

                  Affiliate Disclosure

                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Rosemary Buttermilk Rolls

                  Rosemary Buttermilk Rolls

                  Rosemary Buttermilk Rolls bake up perfectly soft and speckled with fresh rosemary.  This makes them absolutely perfect along side your baked ham or golden roasted turkey.  There’s almost nothing better than freshly baked bread, filling the kitchen with an amazing aroma.  The kind that sparks a memory and elicits a feeling of comfort. 

                  These lovely rolls are easier than you think, requiring no fancy equipment and use everyday ingredients. When making bread, it’s important to distribute the yeast evenly, whether you’re using fresh yeast or dry yeast.  Because I’m using dry yeast, I bloom it with the liquids and sugar prior to mixing. This not only ensures the yeast will be evenly dissolved and distributed but also gives it a head start in the production of carbon dioxide which helps make the bread rise. 

                  You won’t be disappointed, and neither will your guests.  Rosemary Buttermilk Rolls are delicious and simple and will make your holiday table the best it can be.  Enjoy!

                  Rosemary Buttermilk Rolls
                  Print Recipe
                    Servings Prep Time
                    12 rolls 30 minutes
                    Cook Time Passive Time
                    18-20 minutes 105 minutes
                    Servings Prep Time
                    12 rolls 30 minutes
                    Cook Time Passive Time
                    18-20 minutes 105 minutes
                    Rosemary Buttermilk Rolls
                    Print Recipe
                      Servings Prep Time
                      12 rolls 30 minutes
                      Cook Time Passive Time
                      18-20 minutes 105 minutes
                      Servings Prep Time
                      12 rolls 30 minutes
                      Cook Time Passive Time
                      18-20 minutes 105 minutes
                      Ingredients
                      Servings: rolls
                      Instructions
                      1. Whisk together buttermilk and 1/4 cup water. Warm to 95℉-110℉ in the microwave using 30 second intervals.
                      2. Combine warmed liquids, sugar and yeast in a stand mixer bowl fitted with a dough hook (see note). Allow yeast to bloom for 10 minutes
                      3. Stir in 1 1/2 cups of flour, rosemary and salt. Start kneading and add the butter chunks a few at a time, along with additional flour until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add flour by the tablespoon until the dough is smooth and no longer sticks to the side of the bowl, about 8 minutes.
                      4. Place dough in a lightly oiled bowl and cover with plastic wrap or kitchen towel. Allow dough to rise in a warm, draft-free area until doubled in size, approximately 60 minutes.
                      5. Preheat oven to 400℉. Remove dough from bowl to a clean work surface. Knead two or three times by hand to remove the air. Divide dough into 12 equal portions of 55-58 grams each. Roll into balls and place on a parchment lined baking tray 1/4" apart. Cover with oiled plastic wrap or kitchen towel and allow to rise for 45 minutes.
                      6. Whisk egg and 1 tbsp of water with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20, rotating tray half way through baking time. Remove from oven and slide onto a cooling rack, removing the parchment paper. Allow rolls to cool to slightly warm or room temperature for serving.
                      Recipe Notes

                      -If kneading by hand, bloom yeast as instructed and stir in the first portion of flour, rosemary and salt.  Turn the wet dough onto a work surface and add a few chunks of butter and 1/4 cup additional flour.  Knead by hand, adding remaining butter and flour by the tablespoon until dough is smooth and no longer sticks excessively to the work surface. Proceed as the recipe indicates.

                      -Spacing buns 1/4" apart will result in tray style rolls that you have to pull apart.  For more individual rolls,  increase spacing to 1 1/2" between rolls.

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                      Affiliate Disclosure

                      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                      Cranberry Almond Roasted Broccoli

                      Cranberry Almond Roasted Broccoli

                      With the holidays fast approaching, it’s time to sift through old recipes, ponder new ones and somehow come up with a foolproof menu.  Cranberry Almond Roasted Broccoli is the perfect side dish for all your entertaining needs.  Not only because it has the perfect balance of savoury, crunchy and sweet, but because it roasts up in the same amount of time that it takes to rest a roast or turkey.  Meaning, you don’t need to worry about oven space or soggy vegetables.  

                      Cranberry Almond Roasted Broccoli cooks up al dente with golden roasted edges.  Crunchy almonds and chewy, sweet cranberries add a wonderful dimension of texture and flavour that signifies the holidays. Quick and easy with little fuss and holds up well.   Enjoy!

                      Recipe source for Cranberry Almond Roasted Broccoli:  Compelled To Cook

                      Cranberry Almond Roasted Broccoli
                      Print Recipe
                        Servings Prep Time
                        6-8 people 15 minutes
                        Cook Time
                        20 minutes
                        Servings Prep Time
                        6-8 people 15 minutes
                        Cook Time
                        20 minutes
                        Cranberry Almond Roasted Broccoli
                        Print Recipe
                          Servings Prep Time
                          6-8 people 15 minutes
                          Cook Time
                          20 minutes
                          Servings Prep Time
                          6-8 people 15 minutes
                          Cook Time
                          20 minutes
                          Ingredients
                          Servings: people
                          Instructions
                          1. Preheat oven to 400℉.
                          2. Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
                          3. Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.