WHB - Asian Salad with Wasabi Vinaigrette

shapes and soft colors is hardly a pallid salad.
Asian Salad - My Own Recipe
Ingredients
3 ½ cups napa cabbage, shredded
1 stump fresh enoki mushrooms, rinsed and blotted dry, stump cut off to release mushrooms into individual strands
1 large daikon radish, peeled, then shredded with a citrus zester
1 large Asian pear, peeled and diced
Method
In a large bowl, gently combine all ingredients, then divide salad into four individual bowls. Serves 4. –
Wasabi Vinaigrette – Adapted from the recipe on the Nime Wasabi tin (Sesame oil, scallion and star anise are my additions.)
Ingredients
1 tablespoon powdered wasabi
1 tablespoon sugar
6 tablespoons water
6 tablespoons rice vinegar
1 teaspoon dark sesame oil
2 tablespoons chopped scallion bulbs
1-2 star anise
½ teaspoon salt
Method
In a small bowl, whisk the water with the wasabi and sugar until frothy and without lumps. Add the remaining ingredients. Set aside at least 2 hours for the flavors to mature. Adjust seasonings according to taste. More sesame oil by the drop will mellow the wasabi, while more vinegar by the teaspoon will reduce the sweetness. Stir right before serving to homogenize any settling at bottom of the bowl. Dresses 4 salads. --
Been There, Done That ~
Mâche Pit Salad with Raspberry Vinaigrette
Confetti Cole Slaw
Other People's Eats ~
Enoki Mushrooms
Napa Cabbage
Asian Pear
Daikon Radish
This looks and sounds fantastic--colorful, fresh, crunchy, spicy: yum! I love the idea of cutting the radish with a lemon zester--would never have thought of that!
ReplyDeleteI fell in love with these mushrooms when I got acquainted with them recently. We don't get them here yet. As usual, ur photos are great.
ReplyDeleteGorgeous photos! Love the pink background and bowl. Your enoki photo is magical.
ReplyDeleteHULLO Susan! :)
ReplyDeleteI am baaaackk! I finally ended my break, great to be back.
I love Daikon, buy it often. I never used that Mushroom though, Soup looks yum.
First time I tried Wasabi in a restaurant,I scooped 1/2 a tsp and literally saw stars!! Didn't know Wasabi could be that spicy! :D
Mushroom fiend that I am, I've not tried enoki mushrooms. Lovely recipe Susan. I would like to try it.
ReplyDeleteI love all the photos. the one with the star anise and the wasabi vinaigrette is magical. Both the salad and the condiment look very nice. I have never had raw napa cabbage: I must try it.
ReplyDeleteWhat beautiful picks. I love the look of Enoki Mushrooms. I have never tried the Daikon Radish however. Also love how you incorporated Star Anise into the dressing.
ReplyDeleteyour snaps are lovely...
ReplyDeletei first tried wasabi in japan...
your salad looks yum..:)
Oh, that pincushion of enoki's is so damn good, woman.
ReplyDeleteA great little knock-your-socks off dressing to lift those elegant whites.
too bad I haven't yet developed the taste for wasabi. your salad looks and sounds delicious though.
ReplyDeleteOoooh, beautiful photo of the enoki mushrooms -- they look like undulating sea creatures!
ReplyDeleteenoki mushrooms are my favorite when i discovered them way back during tokyo days. althought i havent seen them in any french markets. as usual great creativeness on our palate and visual on this lovely lovely salad!!!
ReplyDeleteps, big kisses to you susan, i miss you!!
This is an excellent recipe!! I lurrrve wasabi and your vinaigrette sound so good! Oh, and I didn't know enoki mushrooms can be consumed raw, hehe. Your photos are gorgeous!
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ReplyDeleteGreat salad. I love wasabi, so as soon as I saw "wasabi vinaigrette" my eyes lit up! Very interesting combination of ingredients.
ReplyDeleteYour salad is gorgeous! Such a beautiful spring dish! Your mushroom photo is absolutely perfect - you truly captured the magic of enoki.
ReplyDeleteBeautiful pick Susan, wasabi is not my favorite, bt the salad looks great
ReplyDeleteYour pictures - your pictures are wonderful. The enoki looks like a sea creature and the roots coming out of the daikon look like miniature radishes. I'm definitely making this dressing for my husband, the wasabi fiend.
ReplyDeleteWhat a fabulous combination of flavors!
ReplyDeleteThose enoki mushrooms are stunning, Susan. I love the bold flavor combinations and freshness of this salad.
ReplyDeletewasabi v sounds so good, Susan!
ReplyDeletelovely pics!
Looks gourmet! Pictures are nice.
ReplyDeleteLovellllly snaps Susan... Love the salad too !!!!
ReplyDeleteThanks, Ricki. I think you covered all the adjectives! Zester works really well, especially when the radishes are very firm and fresh.
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Sra – Thanks. This is the first time I have tried enoki, though they have intrigued me for a long time.
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Lori Lynn – Thank you!
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Hey, Asha! Thanks. Good to see you! Yes, wasabi is a real kicker!
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Thanks, Lisa. This recipe is right up your alley.
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Thank you, Simona. The vinaigrette photo is my favorite, too. Napa tastes and performs very much like savoy, but less sulphurous.
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Courtney – Thanks! Enoki are pretty funky. Daikon is typically served as a generous garnish with sushi, at least in better Japanese restaurants. Could be you tried it but don’t know it. I had to ask what it was the first time it was served to me.
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Nanditha – Thanks. So, did you like wasabi? It’s a different kind of heat altogether from Indian spices.
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Lucy – TA. This is all your fault, you know. I’ve lusted after enoki since I read your earlier posts. ; )
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Hi, Farida! Welcome! Not everyone likes wasabi, but for those who do, it’s quite lively. Perhaps you would enjoy the salad with a soft and sweet ginger dressing. Glad you stopped by. Thanks!
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Thanks, Lydia. There certainly is something otherworldly about enoki. Very good to see you.
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Dhanggit – Thank you! It’s great to have you back, dear girl! It doesn’t surprise me that you cannot find enoki in France. ; ) If I didn’t have Matsuwa, I would probably have a hard time finding them, too.
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Hey, Wiffy! Thanks! Yes, enoki are quite delicate, a little musky, when consumed raw.
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Kalyn – Thank you. Everyone’s eyes light up if they take too big a hit of wasabi at once. Quite a jolt, sometimes, even for me. ; )
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Hi, Astra! Thanks so much. Good to see you!
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Thanks, Sylvia. I know that wasabi is not for all tastes.
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Thank you very much, Laurie. Wasabi fiends unite!
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Hi, Ann. Thanks!
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Bold it is, Susan! Thanks always!
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Thanks, Richa. Wasabi is quite a wild flavor.
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Jyothsna – Thanks! Good to see you!
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Thank you, dear Swati!
wasabi Vinaigrette must have been something !!!!
ReplyDeleteOK, that's it. I now HAVE to buy a macro lens. Your photos are drop-dead gorgeous! And the salad looks fabulous, to say the least. Love the star anise - just perfect!
ReplyDeleteLove the ingredients you captured in your shots :)
ReplyDeleteNice salad too.
Came from WHB round up :)
Your dish is awesome, I'm loving it :-)
ReplyDeleteA tablespoon of Wasabi powder?!? I don't know how that relates to the paste...but my mouth is watering and my eyes tearing....
ReplyDeleteSusan, lovie ~ Eric would go nuts for the wasabi vinaigrette - right up his alley. I might swap it out for the more common horseradish that I enjoy so much (and have so much difficult locating here, except prepared!).
ReplyDeleteOh, yeah, Sandeepa - wasabi *is* something! ; D
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Thank you very much, Toni. You are very kind.
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Thanks, Tigerfish. Good to see you.
Loved your recipe.
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Welcome, Priya! Thanks! Very good to see you.
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Katie - It's got kick. A tablespoon of powder probably makes a small marble of paste. You don't have to use so much. I tinkered after I prepared the base recipe.
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Shaun -- I've read that much of what's marketed as wasabi is a fairly common variety of horseradish rather than actual wasabi, that wasabi is a very rare and expensive plant. I'll have to do more research on that. Meantime, I'm quite happy to get heated up over this. ; )