Just in time for summer to be over, I’ve decided to blog my go-to BBQ recipe. I’m not sure at what point in my life the idea of shredded cabbage salad starting sounding good, but since then I love the stuff, and have basically perfected my own recipe, so here goes. This will make a party-sized portion so cut back as necessary.
One head of green cabbage (grated)
2 Carrots (grated)
1 small Red Onion (finely chopped)
1 Jalapeno (finely copped)
1 red pepper (finely chopped)
Handful of fresh parsley (chopped)
1 Cup Mayonnaise
1/4 cup vinegar (enough to thin, but not overwhelm)
1 Tablespoon sugar
1 Tablespoon Wasabi paste (comes in a tube in the Asian foods section, the powdered kind is a pain)
1 Tsp salt
The most annoying part of putting this all together is grating the cabbage and carrots, but I’ve tried slicing and dicing and grating just makes for the best consistency. Other than that, it’s pretty simple, Chop everything up, mix it all together. I like to make the dressing in a separate bowl so I can make sure it’s evenly mixed and tastes ok. I never actually measure anything so all those amounts are totally approximate, it should be faint green and not too thick. Taste it and if it’s too bitter add sugar and salt, etc. If you want it spicier add more wasabi, blah blah. Same goes with any of the vegetables, leave them out if you want. The finished product is not too heavy for a mayo-based dish, I like to make just enough dressing to coat, not drown, and it’s colorful and pretty so people are usually impressed. The best part about this as a party dish is it’s cheap to make. Assuming you have mayo, vinegar, sugar and salt (which seems like most people do) you are looking at around $7, including buying the wasabi and all the veggies.