WHB - Asian Salad with Wasabi Vinaigrette

Drizzled with the sizzle of wasabi, a bowl of delicate
shapes and soft colors is hardly a pallid salad.

Enoki mushrooms.

Daikon radish.

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. --

This post is being sent to Anh of Food Lover's Journey, hosting Weekend Herb Blogging for Kalyn Denny of Kalyn's Kitchen, the creator of this very popular weekly food blogging event.


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