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| Wasabi Coleslaw |
Coleslaw is one of those iconic summer sides that never goes out of fashion. But every now and then it needs a little spark, something that lifts the crunch of often boring cabbage and carrots into something more interesting. My wasabi mayonnaise does exactly that. It brings a clean, bright heat that wakes the whole dish up without overpowering it.
This coleslaw starts with the usual suspects: finely shredded cabbage, a handful of grated carrot, maybe a few spring onions if they’re in the garden. The magic is in the dressing. Homemade wasabi mayonnaise has a silky texture and a gentle warmth that arrives softly, then lingers just enough to make each bite feel fresh. It’s a lovely contrast - cool, crisp vegetables wrapped in a creamy dressing with a subtle kick.
The dressing itself is simple. A spoonful of wasabi paste whisked into good full‑fat mayonnaise, a splash of rice wine vinegar for brightness, and a touch of soy sauce to round the edges. I often add a pinch of sugar to soften the heat, though it’s optional depending on how bold you want the flavour. Once mixed, the dressing needs a few minutes to settle so the flavours can meld and mellow.
Tossed through the vegetables, the coleslaw becomes something far more interesting than the usual creamy version. It’s brilliant with fried fish, grilled chicken, BBQ'd meats and sausages. The wasabi gives coleslaw a modern, fresh edge perfect for summer evenings and freshly caught seafood.
Ingredients
¼ green cabbage, finely sliced
¼ red cabbage, finely sliced
1 carrot, peeled and grated
Handful of chopped coriander
½ quantity of my Wasabi Mayonnaise
Method
Add the vegetables and herbs to a bowl and mix through the wasabi mayonnaise. Cover and chill until serving.
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