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Bright and tangy with just the right touch of heat from wasabi, this green apple and wasabi slaw brings a refreshing crunch unlike anything else. I make it whenever I want to elevate a simple meal or need a fast side that impresses guests. It is the first salad to disappear at picnics and goes particularly well with grilled fish or tofu.
The combination of tart apple and creamy yogurt dressing is unexpectedly delicious. I first whipped this up for a summer barbecue and everyone wanted the recipe before they left.
Ingredients
- Green apple: Brings sharpness and crunch. Choose a firm fruit with shiny skin and no brown spots for best flavor
- Daikon radish: Gives a peppery bite without being overpowering. Pick one that feels heavy and is free from blemishes or cracks
- Napa cabbage: Adds that soft layered crunch and soaks up every bit of the dressing. Select leaves that are crisp and pale green
- Scallions: Deliver a gentle onion taste. Look for perky green tops without any wilting
- Plain Greek yogurt: Makes the dressing creamy and tangy. Use dairy free if needed always check for freshness and no separation
- Wasabi paste: Brings the signature heat. Go easy at first and taste before adding more
- Rice vinegar: Balances with brightness. Pick one labeled as unseasoned for full control of flavor
- Honey or agave syrup: Offers sweetness to round things out. Clear syrup with no crystallization is best
- Soy sauce or tamari: Provides umami depth. Opt for a naturally brewed bottle for cleanest flavor
- Salt and black pepper: Essential for tying flavors together. Use fresh ground pepper if possible for aroma
- Nori flakes: Give a savory ocean note. Ensure they are dry and crisp before garnishing
- Toasted sesame seeds: Add a nutty finish. Choose seeds that look golden and smell fragrant when fresh
Step-by-Step Instructions
- Prep the Produce:
- Julienne the green apple and daikon radish into thin matchsticks using a sharp knife or mandoline. Finely shred the napa cabbage and thinly slice the scallions. Place all the vegetables and fruit into a large mixing bowl
- Make the Dressing:
- In a small bowl whisk together Greek yogurt wasabi paste rice vinegar honey or agave soy sauce salt and pepper until the mixture is smooth and even. Taste and adjust the wasabi if you prefer more heat
- Combine the Slaw:
- Pour the dressing over the bowl of julienned and shredded produce. With clean hands or salad tongs toss everything thoroughly so every bite gets coated in the yogurt wasabi dressing
- Let Flavors Meld:
- Allow the mixed slaw to sit for at least five to ten minutes. This rest helps the ingredients absorb the dressing and marry the flavors resulting in better texture and taste
- Finish and Serve:
- Transfer the tossed slaw to a serving dish. Sprinkle with nori flakes and toasted sesame seeds if desired for a final hit of umami and crunch. Serve straight away while cool and crisp
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The sweetness of green apple is my favorite surprise ingredient. My kids eat every bit even though they claim they cannot stand radishes. Every family cookout I find myself making a double batch because everyone wants more
Storage Tips
Store leftover slaw in an airtight container in the fridge for up to two days. If you know you will be serving it later keep the dressing separate from the vegetable mix and only combine just before serving to keep the texture crunchy. The garnishes nori and sesame are best added right before eating so they stay crisp.
Ingredient Substitutions
No access to daikon radish Try julienned jicama for crunch or regular red radish for extra bite. For a vegan version use non dairy yogurt and agave. If you want extra color and flavor shredded carrots or cucumber make excellent additions without overwhelming the other elements. Use gluten free tamari if you are avoiding gluten.
Serving Suggestions
This slaw is the ultimate partner for grilled fish like salmon or crispy tofu. Top a rice bowl or stuff inside nori wraps for a twist on sushi night. For potlucks spoon it alongside your favorite grilled meats or burgers. You can layer it in veggie sandwiches or serve it as a salad at a brunch buffet for a bright pop of color and zing.
The Inspiration
Inspired by the light salads found at Japanese restaurants I began making this to introduce new flavors to my family with ingredients we always have on hand. The play of heat from wasabi and tartness from the apple came together after experimenting with classic slaw recipes that needed a modern touch. It reminds me of eating at our favorite sushi spot and recreating that experience at home.
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Common Questions
- → Can I make this slaw in advance?
Yes. For best texture, store the vegetables and dressing separately and mix right before serving.
- → Is this slaw vegan-friendly?
Simply use dairy-free yogurt and agave syrup to keep the slaw vegan.
- → What proteins pair well with this slaw?
It complements grilled salmon, tofu steaks, or as a topping in sushi bowls.
- → Can I add other vegetables?
Absolutely—shredded carrot or cucumber work well for more color and crunch.
- → How can I reduce the heat from wasabi?
Start with less wasabi paste and taste before adding more to control the spice level.
- → Is it gluten-free?
Use tamari and confirm labels for all processed ingredients to ensure gluten-free status.