Wasabi Slaw

Wasabi Slaw

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

follow

 

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.

      Product Favourites!

      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
      Crispy Chicken Sliders with Wasabi Slaw

      Crispy Chicken Sliders with Wasabi Slaw

      I love, love, love crunchy food! For me, the crunchier and saltier the better.  I’m the gal who’ll choose a bag of Doritos over a piece of cake. This may be why I love these amazing Crispy Chicken Sliders with Wasabi Slaw.  The traditional three stage breading using Panko or coarse homemade bread crumbs, makes the crispiest little chicken cutlets that are so perfect with creamy crunchy slaw.  And this slaw has a nice, but not too hot, nasal clearing heat from the wasabi.  It’s a fantastic combination.

      Yes, you heard me right, there’s wasabi in the slaw, and it’s my new favourite coleslaw.  Creamy, crisp and cool with just enough wasabi to create a warming bite and provide a definite sense that you’re not in coleslaw Kansas anymore.  It’s not “reach for water hot” by any means, but if serving this coleslaw on the side, I’d warn the kids and grandparents…just saying!  With its creamy and tangy dressing, the coleslaw is absolutely perfect with the crispy chicken cutlets.  I like to really pile it on for the ultimate little slider.  Don’t forget this amazing slaw is also great with pulled pork or as a side to BBQ’d meats. But don’t take my word for it, go on and give it a try.  You’ll love these wonderful, easy to put together Crispy Chicken Sliders with Wasabi Slaw.  Enjoy!

      Recipe source for Crispy Chicken Sliders with Wasabi Slaw:  Compelled To Cook

      Crispy Chicken Sliders with Wasabi Slaw
      Print Recipe
        Servings Prep Time
        8 sliders 55-60 minutes
        Cook Time
        10-12 minutes
        Servings Prep Time
        8 sliders 55-60 minutes
        Cook Time
        10-12 minutes
        Crispy Chicken Sliders with Wasabi Slaw
        Print Recipe
          Servings Prep Time
          8 sliders 55-60 minutes
          Cook Time
          10-12 minutes
          Servings Prep Time
          8 sliders 55-60 minutes
          Cook Time
          10-12 minutes
          Ingredients
          Wasabi Slaw
          Chicken Cutlets
          Servings: sliders
          Instructions
          Wasabi Slaw
          1. In a small bowl, whisk together mayonnaise, vinegar, sugar, wasabi, salt and pepper. Cover and keep chilled until ready to use.
          2. When ready to assemble sliders, toss cabbage, green onion and grated carrot with dressing.
          Chicken Cutlets
          1. Slice chicken breasts in half horizontally and then cut each half into half again, getting 4 pieces (each being about 1.5 ounces) out of each breast. Place the chicken pieces between two pieces of parchment or wax paper and pound with a rolling pin or flat side of a mallet to 1/4" thick.
          2. Using 3 shallow bowls, to the first, add the flour, salt and pepper and whisk to combine. To the second, add eggs and water and whisk to combine. To the third, add the bread crumbs.
          3. Add several chicken pieces to the flour bowl and flip around to coat. Shake off excess and add pieces to egg bowl. Using a fork, flip to coat with egg and place in bread crumbs, turning each piece and patting gently to adhere crumbs. Place breaded portions onto a clean plate or wire rack and repeat breading procedure until all pieces are done.
          4. Add enough canola oil to a large skillet to just start to cover the bottom. Heat over medium high until hot. Add breaded chicken to pan, being careful not to overcrowd pan. Cook for approximately 2 minutes per side until golden. Remove from pan to a paper towel lined tray to dab off any excess grease and then to a clean plate. Keep warm in a low 225℉ oven while remaining cutlets are fried. Wipe out pan with a paper towel to remove excess crumbs that may start to burn prior to frying more cutlets.
          5. Slice slider buns in half and brush lightly with butter. Wipe out skillet with a paper towel and place slider buns buttered side down in pan and heat over medium until starting to brown and become warm. About 2 minutes.
          6. To each slider bun, add a chicken cutlet and top with a generous amount of wasabi slaw. Secure each slider with a long toothpick if desired and serve immediately.
          Asian Kohlrabi Slaw

          Asian Kohlrabi Slaw

          Crunchy, cool, and mild, kohlrabi lies somewhere between a turnip, broccoli stems and an apple. Delicious raw in salads or simply eaten as is with your favourite veggie dip. Its crispness is a perfect pairing with cabbage in this lovely Asian Kohlrabi Slaw. But don’t hesitate to toss thinly sliced or grated kohlrabi into your own favourite coleslaw, because it’s fantastic with creamy dressings as well. You can also use kohlrabi in soups, stir fries and stews much like you would turnip or potatoes.  Don’t throw out those leaves either, because they can be sauteed or braised like kale for a nutritious side dish. Kohlrabi is low in calories and a good source of vitamin C, potassium and fiber.

          Recipe source for Asian Kohlrabi Slaw:  Compelled To Cook

           

          Asian Kohlrabi Slaw
          Print Recipe
            Servings Prep Time
            6-8 people 30 minutes
            Servings Prep Time
            6-8 people 30 minutes
            Asian Kohlrabi Slaw
            Print Recipe
              Servings Prep Time
              6-8 people 30 minutes
              Servings Prep Time
              6-8 people 30 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a small bowl whisk together oil, lime juice, rice wine vinegar, garlic, sugar, ginger, sesame oil and salt. Set aside.
              2. In a large bowl toss together kohlrabi, green cabbage, green onion, cilantro, carrot, sesame seeds and jalapeño. Drizzle with dressing and toss to coat and combine. Stir in purple cabbage at the end to avoid the purple colour weeping too much. Garnish with additional toasted sesame seeds and sliced green onion. Serve immediately or within an hour.
              Recipe Notes

              To julienne the kohlrabi, cut off stems and peel bulb with a vegetable peeler.  Cut bulb in half and lay flat.  Slice thinly, then stack a few slices together and thinly slice into strips.  Repeat with remaining kohlrabi and slices.

              Makes approximately 6 cups of salad.