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Wasabi Slaw

Kameya Single icon
The perfect accompaniment to go with crab cakes or any delicious protein
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6 cups green cabbage (approximately 1/2 head) or 6 cups savoy cabbage, thinly sliced (approximately 1/2 head)

1 cup shredded carrot

1⁄2 cup red cabbage, shredded (my addition)

4 tablespoons green onions, sliced

1⁄4 cup cilantro, minced (my addition)


2 1⁄2 teaspoons water

2 teaspoons Kameya Premium Grated Wasabi

2 tablespoons rice wine vinegar or 2 tablespoons apple cider vinegar

2 teaspoons sugar (is using rice wine vinegar omit sugar)

1⁄3 cup mayonnaise

1⁄4 cup grapeseed oil or 1/4 cup vegetable oil

Kameya Premium Wasabi Salt, to taste

black pepper, to taste


black sesame seed (optional)


In a small bowl combine the water and wasabi powder. Mix until a paste forms. Set aside.

In another small non-reactive bowl whisk together the vinegar and sugar until the sugar dissolves.

Whisk in the mayonnaise and oil.

Add the wasabi paste, salt and pepper. Mix well.

Important: *Allow mixture to stand 10-15 minutes.*.

In a large salad bowl, combine the cabbage, carrots, scallions and cilantro if using.

Just before serving the salad, add the dressing and stir well to combine.

Garnish with a sprinkle of black sesame seeds, if desired.