This Asian Cabbage Salad with wasabi mayo dressing is light, colorful, and bursting with flavor which makes it a perfect side dish for many other dishes!
Mix the wasabi powder and cold water in a separate bowl into a paste and let it rest for 5 minutes or so while you’re making the mayonnaise.
Making the mayo is simple. Just blend the ingredients listed above (only the plain mayo ingredients) in your blender until smooth. It will make more than needed for this recipe, so be sure to try it on sandwiches, wraps, and in other recipes.
Next, mix the mayo with the wasabi paste, ginger, sugar, and salt. I recommend starting with a tablespoon of wasabi paste mixed with a cup of mayonnaise. You can increase the amount, ½ teaspoon at a time until you are satisfied with the heat and flavor.
Once you’re satisfied, toss the wasabi mayonnaise ingredients together with the salad mixture, add salt & pepper to taste and it’s ready!
Keep in the fridge and let it chill until you are ready to serve.
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Notes
Storing Asian cabbage salad leftoversWasabi mellows and the flavor fades, so a Japanese cabbage salad with wasabi mayo is best served the day you make it. If you do have leftovers, place them in an airtight storage container and store them in the refrigerator for a day. This is not a dish you will want to freeze.About the ChefDrenda Michell Brennan lived in Japan in the 1990s and learned many traditional Asian cooking methods. She is the mother of 3 Japanese-American grown children and grandmother (HuneyGram) to 8 grandchildren. She also happens to be the sister of Terri Edwards, of EatPlant-Based. Read more about her story in this article, From Veggie Hater to Plant-Based.