Green Apple Wasabi Slaw (Printable Version)

Crisp green apple and daikon slaw with a creamy wasabi kick. Ideal as a vibrant side for summery meals.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 large green apple, julienned
02 - 1 small daikon radish (200 g), peeled and julienned
03 - 2 cups napa cabbage, finely shredded
04 - 2 scallions, thinly sliced

→ Dressing

05 - 1/2 cup plain Greek yogurt or dairy-free yogurt
06 - 1 1/2 teaspoons wasabi paste
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon honey or agave syrup
09 - 1 teaspoon soy sauce or tamari
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper

→ Garnish

12 - 1 tablespoon nori flakes
13 - 1 teaspoon toasted sesame seeds (optional)

# Steps to Follow:

01 - In a large mixing bowl, combine the julienned green apple, daikon radish, napa cabbage, and scallions.
02 - In a separate small bowl, whisk together Greek yogurt, wasabi paste, rice vinegar, honey, soy sauce, salt, and pepper until smooth.
03 - Pour the dressing over the slaw mixture. Toss thoroughly to coat all ingredients evenly.
04 - Let the slaw sit for 5–10 minutes to allow flavors to meld.
05 - Transfer to a serving dish. Garnish with nori flakes and, if desired, toasted sesame seeds. Serve immediately.

# Additional Tips::

01 -
  • Crisp and cool texture with a spicy twist from wasabi
  • No cooking needed just twenty minutes from start to finish
  • Naturally gluten free and easy to make vegan
  • Uses fresh produce for a healthy and light side
02 -
  • Fresh apples and daikon ensure maximum crunch and keep the salad from getting watery
  • Easy to prep in advance for entertaining as long as you store the dressing separately
  • Not just for sushi or Asian inspired nights this slaw works with burgers tacos and even breakfast bowls
03 -
  • Taste test before serving and add extra wasabi for a bolder kick if you like things spicy
  • Use a mandoline for perfectly consistent julienne slices speeding up prep and making the slaw extra pretty
  • Chill the apple and daikon before slicing for an even crispier texture and to keep everything vibrant

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