1 Napa cabbage, thick stems removed, shredded, 1 inch long pieces
5 Carrots, shredded, 1 inch long pieces
1 lb. Radishes, cut in half, sliced thin, 1/2 moons
1 lb. Snap beans, shredded, 1 inch long pieces
3 Red bell peppers, fine julienne, 1 inch long pieces
3 Green unripe mangoes, peeled, fine julienne, 1 inch long pieces
2 tbsp. CHA! by Texas Pete®
2 tbsp. Ginger puree, Gourmet Garden®
1 bunch Cilantro, fresh, minced
1/3 C Rice wine vinegar
3 tbsp. Soy sauce
2 tbsp. Sesame seeds, black
1/4 C Sesame oil
1/4 C Vegetable oil
1 1/2 C Mayonnaise
2 tbsp. Wasabi powder
1 tbsp. Soy sauce
1 tbsp. CHA! by Texas Pete®
1/4 C Pickled Ginger, minced fine
YIELD: 3 quarts PORTION (Serving Size):
Shred and julienne all the vegetables for the slaw and place them in a large mixing bowl.
Place all the ingredients for the dressing into a small mixing bowl and whisk together until evenly incorporated
Next, prepare the wasabi drizzle. Mix the mayonnaise, wasabi powder, soy sauce, CHA! by Texas Pete® and the minced pickled ginger together. Place the mixture into a squeeze bottle with a tip that is cut off large enough so that the pickled ginger does not clog the end while drizzling. Use this sauce as a garnish for the final dish.
Pour the dressing over the vegetables and mix together well.
Drizzle the wasabi drizzle over each serving of the Asian vegetable slaw.
Top with Raging Asian Meatball, if desired and serve.