This is courtesy of McCormick’s website. It’s a great side dish for any grilled meat. It could also be combined with strips of any fish or meat to make a complete meal. It’s not overly hot or spicy, the flavors meld together nicely. I use English/seedless cucumbers so I don’t have to seed them. I also make it ahead, over and put in refridgerator at least 30 minutes ahead so the flavors can combine. A mandoline makes slicing the vegetables happen in seconds.
Ingredients: [‘wasabi paste’, ‘rice vinegar’, ‘brown sugar’, ‘canola oil’, ‘ground ginger’, ‘salt’, ‘bok choy’, ‘napa cabbage’, ‘red bell pepper’, ‘cucumber’]
Quantity of Ingredients: [“1 tablespoon wasabi paste”,”4 teaspoons rice vinegar”,”1 tablespoon brown sugar”,”1 tablespoon canola oil”,”1/4 teaspoon ground ginger”,”1/4 teaspoon salt”,”1 cup bok choy, sliced thin “,”1 cup napa cabbage, sliced thin “,”1 small red bell pepper, cut into thin strips “,”1/2 small cucumber, unpeeled, quartered lengthwise, seeded and thinly slice “]
Number of Servings: 6
Steps: [‘In a medium bowl combine wasabi, vinegar, brown sugar, oil, ginger and salt.’, ‘In a large bowl toss together bok choy, Napa cabbage, bell pepper and cucumber.’, ‘Add dressing; toss to coat.’, ‘Cover and refrigerate until ready to serve.’]