Although cabbage is an ingredient I do enjoy, it's also one that I haven't been using as much as I should but WHB seems a perfect opportunity to change that situation.
In the past I've made buttered red cabbage, pickled cabbage, that Japanese favourite savoury pancake, Okonomi-yaki and a Lombardian classic pasta dish called Pizzoccheri Valtellina.
This time, since I'm not quite up to speed health wise, I've opted for something simple but also classic - a coleslaw. I have though put my own spin on this dish by adding fresh wasabi leaves and apple to the salad and dressing it in wasabi mayonnaise - made with fresh wasabi, for an added kick.
Coleslaw with Wasabi Mayonnaise
Savoy Cabbage, sliced very finely
Red Cabbage, sliced very finely
Celery stick, sliced finely
Salad Onion, sliced finely
Wasabi leaves, shredded
1 egg yolk
sea salt flakes
finely ground white pepper
125mls neutral oil
freshly grated wasabi (substitute a good wasabi paste)
Make the Wasabi Mayonnaise:
Place the egg yolk, some crushed sea salt flakes and a dash of white pepper into a bowl - whisk until combined.
Add a drop of oil at a time, whisking constantly until the mixture starts to thicken - you can then drizzle it at a steady pace as you whisk.
Once all the oil has been absorbed keep whisking until it looks glossy, add fresh wasabi to taste (best to start with a conservative amount) and a squeeze of lemon and whisk briefly. Taste it and then adjust the seasonings as desired.
Store in the fridge in a sealed container until ready to use.
Make the coleslaw:
Place the ingredients into a bowl and toss well to combine.
In another bowl, add a good dollop of wasabi mayonnaise and stir to slacken. Add handfuls of coleslaw and toss well so that it is only lightly coated.
While this will be great with any meat be it grilled or roasted, my motivation was to serve it my latest love slow roasted pork shoulder - left to cook for about 6 hours, the meat is so tender it falls off the bone into these delectable shreds.
Housed in soft and chewy Turkish bread, the combination of spiced coleslaw and warm pork is winner in any season.