Wasabi tasted coleslaw. I used radish as main but a choice and ratio of mixed vegies is totally up to you. This dish is good to use up remainders in a fridge . You maybe not very familiar with Green perilla. It's commonly used in Japanese cuisines. Yuzu-kosho is not necessary but I recommend you try it. You could find one in a local Japanese super market, hopefully
- Japanese radish, Turnip (400g)
- Cabbage (1/4)
- Tomato (1)
- # Mayo (3Tbsp)
- # Avocado (1)
- # Wasabi (1Tbsp)
- # Yuzu-kosho (1tsp)
- $ Salt (as needed)
- $ Black pepper (a few)
- Green perilla (2 leaves)
- Lemon juice (1tsp)
Cut radish and cabbage into long thin strips.
Cut tomate into 1cm cubes.
Mix ingredients with prefix `#` and it's going to be source.
put and mix `$`s as needed.
Put green perilla and lemon juice on the top.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.