Saturday, July 10, 2010

Coleslaw with Wasabi Mayonnaise

Cinzia from Cindystar is hosting this edition of Weekend Herb Blogging and this week I've got some Savoy Cabbage.

savoy cabbage© by Haalo


Although cabbage is an ingredient I do enjoy, it's also one that I haven't been using as much as I should but WHB seems a perfect opportunity to change that situation.

In the past I've made buttered red cabbage, pickled cabbage, that Japanese favourite savoury pancake, Okonomi-yaki and a Lombardian classic pasta dish called Pizzoccheri Valtellina.

This time, since I'm not quite up to speed health wise, I've opted for something simple but also classic - a coleslaw. I have though put my own spin on this dish by adding fresh wasabi leaves and apple to the salad and dressing it in wasabi mayonnaise - made with fresh wasabi, for an added kick.

Coleslaw© by Haalo


Coleslaw with Wasabi Mayonnaise

Savoy Cabbage, sliced very finely
Red Cabbage, sliced very finely
Celery stick, sliced finely
Salad Onion, sliced finely
Carrot, shredded
Apple, shredded
Wasabi leaves, shredded

Wasabi Mayonnaise
1 egg yolk
sea salt flakes
finely ground white pepper
125mls neutral oil
lemon juice
freshly grated wasabi (substitute a good wasabi paste)


Make the Wasabi Mayonnaise:

Place the egg yolk, some crushed sea salt flakes and a dash of white pepper into a bowl - whisk until combined.

Add a drop of oil at a time, whisking constantly until the mixture starts to thicken - you can then drizzle it at a steady pace as you whisk.

Once all the oil has been absorbed keep whisking until it looks glossy, add fresh wasabi to taste (best to start with a conservative amount) and a squeeze of lemon and whisk briefly. Taste it and then adjust the seasonings as desired.

Store in the fridge in a sealed container until ready to use.

Make the coleslaw:

Place the ingredients into a bowl and toss well to combine.

In another bowl, add a good dollop of wasabi mayonnaise and stir to slacken. Add handfuls of coleslaw and toss well so that it is only lightly coated.

While this will be great with any meat be it grilled or roasted, my motivation was to serve it my latest love slow roasted pork shoulder - left to cook for about 6 hours, the meat is so tender it falls off the bone into these delectable shreds.

Coleslaw with Pork Shoulder© by Haalo


Housed in soft and chewy Turkish bread, the combination of spiced coleslaw and warm pork is winner in any season.

7 comments:

  1. I love the sound of coleslaw with wasbi mayonnaise, brilliant!

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  2. Yum.
    This weekend, a new pub opened near us; on the menu blood coleslaw. I was unimpressed (READ: alarmed) until I read it was blood orange mayonnaise and red cabbage.

    This still sounds better.

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  3. Oh, yum! But please share your slow roasted pork shoulder recipe. Please?!

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  4. I thought coleslaw is always sweet. I think coleslaw with wasabi mayonnaise is going to be perfect. That is another one of a kind creation.

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  5. This looks delicious, but I've always had difficulty making my own mayo. Do I need to whisk a very long time? I can't seem to get it right, but I will give this one a shot. I do love Wasabi horseradish. Yum!

    jessyburke88@gmail.com

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  6. I wonder if I could ever find Wasabi leaves in Italy!
    I akso add apples to coleslaw, preferably Granny Smith.
    Thanks for participating and let me hosting again!

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  7. Thanks Kalyn!

    Oh, blood orange mayonnaise, that sounds tasty, Tanita!

    Thanks Emma - will certainly be posting the pork recipe soon!

    Thanks BC - maybe commercial coleslaws are more sweet?

    Thanks Jessica - the key to mayo is in the beginning, the oil initially must be added drop by drop and vigorously whipped so that they emulsify with the egg. Once it starts thickening the oil can be drizzled in - all up, it really shouldn't take more than a couple of minutes.

    Thanks Cinzia - always a pleasure to have you host!

    ReplyDelete

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