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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      Zahtar Potato Salad

      Zahtar Potato Salad

      Zahtar or Za’atar is a middle eastern spice blend that I’ve not had the pleasure to work with a lot with over the years. It’s a real shame because I love it!  Earthy and nutty with hints of citrus makes it wonderful with so many foods.  Hummus and pita are probably the first things people think of when they associate it, but it goes way beyond.  Great with chicken, eggs and potatoes to name a few. I recently came across a Zahtar Egg Salad and figured why not incorporate it into a potato salad, and Zahtar Potato Salad was born. 

      I was not far off the mark thinking it would be delicious. The combination of briny, salty olives and creamy mayonnaise brings baby potatoes to life and makes for a great Mediterranean version.  Even though I prefer the  mayonnaise based potato salad, I did experiment with a warm salad version using olive oil to dress it instead of the mayonnaise.  It too was a tasty version of potato salad but I just couldn’t stop scooping up the creamier version.  Maybe because that was the way my mom used to make it and by far the type I’ve eaten most in my life. 

      The Zahtar I purchased contains salt, so I therefore found it was not necessary to add additional salt in this recipe.  If your Zahtar does not contain salt,  be sure to add salt to taste. You can also make your own if desired, here is a simple recipe from The Genius Kitchen

      Recipe source for Zahtar Potato Salad:  Inspired by Bon Appetit Mediterranean Egg Salad

      Zahtar Potato Salad
      Print Recipe
        Servings Prep Time
        5 cups 30 minutes
        Cook Time
        12 minutes
        Servings Prep Time
        5 cups 30 minutes
        Cook Time
        12 minutes
        Zahtar Potato Salad
        Print Recipe
          Servings Prep Time
          5 cups 30 minutes
          Cook Time
          12 minutes
          Servings Prep Time
          5 cups 30 minutes
          Cook Time
          12 minutes
          Ingredients
          Servings: cups
          Instructions
          1. Preheat oven to 350℉ and place pine nuts in a single layer on a small baking tray or pie plate. Bake in oven for 8-10 minutes, turning at least once until golden. Remove from oven and set aside until ready to use.
          2. Heat enough water to just cover the eggs and simmer gently for no more than 12 minutes. Drain and immediately cool under cold running water. Once cooled, peel and coarsely chop.
          3. Steam or boil baby potatoes in simmering lightly salted water until just fork tender, about 8-10 minutes depending on size. Drain and cool under cold water. Allow potatoes to drain thoroughly once cool.
          4. Cut potatoes into bite size pieces, usually a baby potato cut in half or quartered makes for a nice size.
          5. In a medium size bowl stir together red onion, green olives, mayonnaise, greek yogurt, Zahtar and salt and pepper. Add chopped potatoes, eggs, pine nuts and cilantro. Gently stir into mayonnaise until combined. Serve immediately sprinkled with additional cilantro if desired. Can be chilled for several hours prior to serving if needed. Best served the day it is made.
          Recipe Notes

          -For time management, the potatoes, pine nuts and eggs can be cooked at the same time.

          -The Zahtar I used contained salt, so little extra salt was needed. However, if your brand does not include salt you will need to adjust seasoning to taste.

          Grilled Steak Salad

          Grilled Steak Salad

          Grilled Steak Salad is just that!  Tender, juicy, spiced rubbed steak thinly sliced and served with crisp mixed greens, goat cheese and zesty Catalina dressing.  It’s low in carbs, high in protein and filling enough for lunch or dinner.   

          For this recipe I used sirloin steaks that were about 1” thick.  They’re relatively lean and price friendly compared to their classy cousin the tenderloin. Either steak works here, choose what suits your mood and budget.  Fattier cuts like ribeyes are not the best option even though all that marbling makes for the ultimate juicy grilled steak, it sorta defeats the purpose of eating a salad for the main course.  Kinda like drinking diet pop while eating a hamburger and fries. I’m sure you get my point. 

          Of great importance is to “rest” the meat.  The resting allows all the juices to be reabsorbed back into the muscle of the meat, helping to retain its moisture and therefore tenderness and juiciness.  Cutting a steak or roast without letting it rest will spill out all the meat juices that have accumulated towards the centre of the meat from the heat of cooking.

          Once your steak is cooked and rested to perfection, those slightly charred and thinly sliced pieces are fantastic drizzled with a vibrant Catalina dressing.  Of course homemade is preferred and you can get the recipe here Catalina Dressing  It’s easier than you think and you probably have everything on hand already.  Enjoy!

          Recipe source for Grilled Steak Salad:  Compelled To Cook

          Grilled Steak Salad
          Print Recipe
            Servings Prep Time
            2 people 25 minutes
            Cook Time
            10 minutes
            Servings Prep Time
            2 people 25 minutes
            Cook Time
            10 minutes
            Grilled Steak Salad
            Print Recipe
              Servings Prep Time
              2 people 25 minutes
              Cook Time
              10 minutes
              Servings Prep Time
              2 people 25 minutes
              Cook Time
              10 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a small bowl stir together first 10 ingredients. Sprinkle steaks generously on both sides with spice rub, pressing gently to slightly adhere. Drizzle with oil and rub paste evenly over steak. Cover and set aside at room temperature while grill preheats.
              2. Preheat grill to medium high.
              3. Clean and dry mixed greens ( I like to use a salad spinner). Clean and slice vegetables, subbing in others as you like.
              4. Grill steak to desired doneness. 4-5 minutes per side for a medium 1" steak. It will depend on thickness of steak. Remove steak and cover with foil and allow to rest at least 5 minutes.
              5. While steak rests, arrange mixed greens on plate and top with sliced vegetables and crumbled goat cheese.
              6. Slice steak across the grain and arrange on salad. Drizzle with Catalina dressing and serve immediately.
              Recipe Notes

              I recommend using homemade dressing, you just can't beat it.  Here's a link to my Catalina Dressing.

              Catalina Dressing

               

              Cabbage and Jicama Slaw

              Cabbage and Jicama Slaw

              Summer is for salads! So if you think you have enough coleslaw recipes, you’ll want to reconsider with this lovely Cabbage and Jicama Slaw. Creamy, crunchy and loaded with cilantro, this slaw is terrific on its own but fantastic on your favourite fish taco.

              Part of the great crunch in this salad comes from the jicama. A tuberous root vegetable also known as Mexican turnip or yam bean. Jicama is frequently eaten raw and has a texture similar to raw potato or crisp apple. It has a mild starchy and slightly sweet taste making it great in a stir fry or salad. The kitchn.com best describes the jicama as a savoury apple and that is indeed a great comparison. Versatile, high in fibre, potassium and vitamin C this vegetable deserves a little recognition and definitely a front row seat in this salad.

              Whether you’re giving your taco the topping it deserves or serving on the side this refreshing and creamy slaw is a coleslaw recipe you’ll want to keep.

              Recipe Source: Adapted from Epicurious Cabbage and Jicama Slaw

               

               

              Cabbage and Jicama Slaw is creamy , crunchy and loaded with cilantro.
              Cabbage and Jicama Slaw
              Print Recipe
              Creamy, crunchy and loaded with cilantro, this slaw is a lovely side dish or fantastic piled high on fish tacos.
                Servings
                8 people
                Servings
                8 people
                Cabbage and Jicama Slaw is creamy , crunchy and loaded with cilantro.
                Cabbage and Jicama Slaw
                Print Recipe
                Creamy, crunchy and loaded with cilantro, this slaw is a lovely side dish or fantastic piled high on fish tacos.
                  Servings
                  8 people
                  Servings
                  8 people
                  Ingredients
                  Servings: people
                  Instructions
                  1. In a large bowl toss together cabbage, jicama, and green onion. Set aside.
                  2. Using a mini food processor or blender puree together avocado, sour cream, mayonnaise, lime juice, lime zest, onion powder, salt and pepper until smooth. Add cilantro and pulse until cilantro is coarsely chopped and combined.
                  3. Combine shredded cabbage mixture with just enough dressing to coat the salad well. Serve immediately.
                  Recipe Notes

                  Add dressing to salad just before serving to maintain optimum freshness and crunch. Save any additional dressing to drizzle over tacos or spread on your favourite sandwich or hamburger.

                  Roasted Sweet Potato Salad

                  Roasted Sweet Potato Salad

                  Sweet potatoes, yams? What’s the difference? The two are quite different but in North America we often refer to the sweet potato as a yam and vice versa. Both are tuberous root vegetables but they come from completely different plant families.

                  The sweet potato, which most of us are familiar with is a tuberous root vegetable that is available in a variety of colours including red, orange and yellow. Sweet potatoes are from the Convolvulaceae family and very distant from both the potato and yam. True yams belong to the Dioscorea family, are starchier and drier than sweet potatoes, have a rough brown skin and are not very common in our regular grocery stores. What grocers refer to as “yams” are usually the softer sweet potatoes with a copper skin and orange flesh. In a nut shell, if a recipe is calling for a yam, and the tag at the supermarket says yam they’re most likely referring to a specific sweet potato.  So unless you are indeed looking specifically for a true yam, go ahead and use the sweet potatoes we call yams!

                  Sweet potatoes are starchy, sweet and delicious roasted, mashed, or blended into a wonderful soup. Today’s recipe calls for roasting the sweet potato which brings out the natural sweetness and adds a nutty taste. The zingy, slightly sautéed vegetables add a little brightness to the soft mild tasting sweet potato, creating a unique pairing. This salad would be nice with most roasted meats or on its own for a healthy lunch.

                   

                  Roasted Sweet Potato Salad
                  Print Recipe
                  A wonderful slightly sweet, slightly spicy salad that is great with grilled meats.
                    Servings
                    4 people
                    Servings
                    4 people
                    Roasted Sweet Potato Salad
                    Print Recipe
                    A wonderful slightly sweet, slightly spicy salad that is great with grilled meats.
                      Servings
                      4 people
                      Servings
                      4 people
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 400℉. Peel and cut sweet potato into 1/2 inch dice. Toss with 2 Tbsp olive oil, pepper and salt. Spread out in a single layer on a rimmed baking sheet. Roast for 10 minutes, turn sweet potatoes and roast for an additional 12- 15 minutes until tender. Remove and allow to cool to warm or room temperature.
                      2. Peel and cut shallot into thin slices. Remove seeds and stem from bell pepper and jalapeño pepper, cut into thin slices. Heat a medium size skillet over medium heat and add 1 Tbsp olive oil. Add shallots and sauté for 2-3 minutes, add bell pepper and jalapeño pepper and continue cooking for 3 minutes or until just starting to soften. Mix rice wine vinegar with sugar and add to vegetables, stir to combine and cook for 1 minute. Add green onions and stir to combine. Remove from heat and add mixture to roasted sweet potatoes. Stir in cilantro and season to taste with salt and pepper. Best served slightly warm but can be served at room temperature.
                      Recipe Notes

                      Recipe Source:  Adapted from, Epicurious Roasted Sweet Potato Salad with Red Bell Pepper