Cucumber Wasabi Martini
A cocktail with a refreshingly light and cooling bite
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.