Asian Coleslaw with Wasabi and Peanuts

I have my go to recipe for coleslaw. Rich with celery seed, it's the perfect combination of sweet and tangy. An awesome side for hamburger, ribs or fried catfish.


But I've been looking for a recipe that could give me the same crunch of cabbagy slaw, but with an alternative dressing. This one fits the bill perfectly. Rich with Asian ingredients like ginger, wasabi and sesame oil, it would be quite tasty alongside grilled shrimp or seared tuna. I might even try it with the steamed salmon I'm fixing tonight.


Asian Coleslaw with Wasabi and Peanuts
Makes six servings.


1/2 cup chopped fresh cilantro
1/4 cup chopped green onions
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon grated fresh ginger
2 teaspoons wasabi paste
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 head cabbage, thinly sliced (or one bag pre-cut coleslaw mix)
2 radishes, halved and then thinly sliced
1/2 cup lightly salted peanuts, coarsely chopped


Whisk together first ten ingredients in a large bowl; add cabbage and radishes. Toss to coat. Cover and chill for at least one hour. Serve topped with chopped peanuts.