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Napa Cabbage and Sesame Seed Slaw

Napa Cabbage and Sesame Seed Slaw
Deb Perelman for NPR /

Wasabi imparts a Far Eastern flavor, and black and white toasted sesame seeds add a decorative touch to this slaw. No mayonnaise means it won't spoil during a long day at the beach. This recipe is adapted from Bobby Flay's Boy Meets Grill (Hyperion 1999).

Makes 8 servings

Wasabi Dressing:

2 teaspoons wasabi powder (available at Asian markets, specialty stores and many large supermarkets)

1 tablespoon water

2 cloves garlic, minced

1 tablespoon finely grated ginger

1 tablespoon fresh lime juice

1/3 cup rice wine vinegar

1/4 cup peanut oil

1 tablespoon honey

Kosher salt and freshly ground pepper, to taste


1 large head Napa cabbage, finely shredded

2 large carrots, peeled and finely shredded

4 green onions (white bulb and 3 inches of green), finely sliced on the bias

1 cup finely sliced snow peas (strings removed and sliced on the bias)

Wasabi dressing

Kosher salt and freshly ground pepper, to taste

1 tablespoon white sesame seeds, toasted

1 tablespoon black sesame seeds, toasted

Combine the wasabi powder and water in a small bowl. Whisk in the garlic, ginger, lime juice, vinegar, oil and honey, and season with salt and pepper.

Combine the cabbage, carrots, green onions and snow peas in a large bowl. Add the dressing and coat well. Season with salt and pepper and sprinkle with the sesame seeds.

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