This great as a dip for veggies or as a dressing for an Asian slaw, or on grilled fish (my friend serves it with her crab cakes). If you make your own mayo with olive oil it would probably be more paleo friendly but alas, I am too lazy.
Wasabi Soy Dip or Slaw Dressing
2 tbsp soy sauce
3/4 tsp sugar
1 tsp lemon juice (or white vinegar if you are desperate, like I usually am)
Wasabi paste in a tube – to taste
1/2 cup mayo
Mix it all up and let it chill for a few hours in the fridge for flavors to develop.
My classic Asian slaw (which my family and friends will tell you - I make way too often) consists of whatever veggies I have that seem like they work, including but not limited to:
- Shredded green cabbage (soak in ice water 2 hours before slicing and it will be super crispy - or be lazy like me and open a bag of it, pre-shredded)
- IF you use red (purple) cabbage too but sure to rinse it thoroughly or you will end up with a purple mess of a salad. I have done this so many times that now I just skip it
- Sliced, grated, chopped carrots
- Chopped green onion
- Cucumber
- Sliced baby sweet peppers - red and yellow
- Sliced snow peas
- Chopped dry-roasted peanuts or sliced almonds, or toasted sesame seeds
Really, whatever you think sounds like it would taste good. Sometimes I do 50/50 shredded Romaine and cabbage for a more salad-like salad.
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