Sunday, May 17, 2015

Napa Cabbage and Bean Sprout Wasabi Slaw

This slaw was created because I wanted to get an updated (ok, sexier, or at least more appealing) photo of my teriyaki turkey burgers (; they are delicious, flavorful and so easy to make that I thought they deserved a photo as enticing as they are. I wanted to make an Asian inspired slaw to serve on top of them, so I thought of combining napa cabbage and bean sprouts with a wasabi mayonnaise dressing. The slaw turned out so well I decided to blog about it. Softly crisp sprouts and cabbage in a creamy, tangy mayonnaise, vinegar and wasabi dressing with just a little bit of a kick to it makes a fabulous burger topping, especially for these burgers. What's really great about both of these recipes is that they're both very easy to put together.

Napa Cabbage and Bean Sprout Wasabi Slaw

3 leaves napa cabbage, chiffonaded
2 1/2 ounces bean sprouts
4 green onions (dark green upper stem parts only*), thinly sliced
1/4 cup mayonnaise
2 Tablespoons Rice Wine Vinegar
1 teaspoon mirin
2 teaspoons wasabi powder
1 teaspoon sesame oil
2 pinches sugar
salt, to taste
1/2 teaspoon toasted sesame seeds

1. Combine mayonnaise, wasabi powder, sesame oil, vinegar, mirin, sugar and salt in a small bowl to create dressing. Whisk to combine thoroughly. Cover and set in the fridge to allow flavors to combine.
2. Meanwhile combine cabbage, green onion and bean sprouts in a larger bowl.
3. After the dressing has been in the fridge for 20 minutes, pour over vegetables and toss well to combine. Sprinkle sesame seeds over the slaw and mix in gently. Serve alongside or on top of burgers.

*grill the leftover white/light green parts and put them on burgers.

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