Wasabi Coleslaw is a spin-off of the old copycat KFC coleslaw recipe with a punch of wasabi. I’m putting the recipe here for safekeeping even though it has nothing to do with cookies.
If you stumble upon this and try it, let me know what you think. KFC (which for most of my life was Kentucky Fried Chicken) coleslaw is very sweet, and this version is too. I didn’t really like it as a kid, and I really didn’t like it much as an adult until I started adding the wasabi.
You can make this recipe as written, but it also works well with nonfat and sugar-free ingredients like fat free mayo and Splenda. I don’t use Splenda anymore and haven’t made it with any other artificial sweeteners, but I’m sure there are others that would work. It is surprisingly delicious made the light way, but you can always sub real mayo and regular sugar. Feel free to improvise, because this is just the base.
- 1/2 cup non-fat or reduced fat mayonnaise
- 1/3 cup Splenda or sugar
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons pickle juice or apple cider vinegar
- 1 tablespoon more if you like of Wasabi paste
- 1 pound about 7 cups bagged coleslaw
- Ground pepper to taste
- In a very large bowl, whisk together mayonnaise, Splenda or sugar, salt, lemon juice, pickle juice and wasabi paste. Add coleslaw and coat with sauce. Stir in some black pepper.
- Use regular ingredients instead of low fat or sugar free.
So do you use Boarshead brand turkey? I do.BTW. I’m still looking for that Bonnie Dune Le Cigare wine you mentioned. Hopefully, I’ll find it before the summer ends.
Anna,Thanks for posting the coleslaw recipe. I think we must have very similar tastes in food and wine. I laughed because every time I make coleslaw, I put it in a wrap with turkey! I had an Argentinian white last night that was a blend of Chenin Blanc and Chardonnay. Very good, and inexpensive, an added plus!