For the wasabi dressing:
(makes 1/2 cup, 125ml)
1/4 cup fresh lime juice
2 tablespoons Wasabi Powder
1 1/2 teaspoons sugar
2 teaspoons Wan Ja Shan Organic Tamari Soy Sauce
1/2 teaspoon Jalapeno Powder
2 teaspoons minced fresh ginger (peeled)
1 1/2 teaspoons fish sauce
2 teaspoons toasted sesame oil
1/3 cup Grapeseed Oil
For the cole slaw:
4 cups (200 g) shredded cabbage (about 1/2 head)
10 radishes, thinly sliced
2 medium carrots, peeled and shredded
1 small red onion, peeled and thinly sliced
2 avocados, pitted and cubed
5 cornichons, split lengthwise, then thinly sliced
1/4 cup (1/2 bunch) fresh chives, minced
3 tablespoons toasted Sesame Seeds
Optional Toppings: 8 ounces (225 g) Chinese roast pork or bbq tofu
1. Make the dressing by mixing together the lime juice and Wasabi Powder in a large bowl. Let stand for five minutes.
2. Stir in the remaining ingredients until well-blended.
3. Add the vegetables, avocado pieces, cornichons, Sesame Seeds and chives to the bowl and toss with the dressing. Top with the pork or tofu (if using),.
4. Taste, and add more lime juice, if desired.
Recipe adapted from and photo courtesy of www.davidlebovitz.com