New Asian Cuisine
| Welcoming Summer with Fast Simple Asian Recipes |
I’m working with Mitsukan (pronounced mit-soo-kon) to develop several recipes using popular Japanese
sauces and vinegars. This Asian slaw that I’ve made is incredibly simple: thinly sliced cabbage, carrots,
snow peas and fennel with a 4-ingredient dressing: ponzu, sesame oil, sesame seeds and salt. 10-minutes to
make and you’re done!
How to make Asian Slaw with Ponzu Dressing
Slice the snow peas on the diagonal into thin matchstick-sized pieces.
For carrots, you can purchase matchstick carrots, or slice them yourself — but only do this if you have a
very sharp chef’s knife. Skinny, round hard carrots are difficult to slice with a dull knife. I cut the cabbage
into four wedges – we’ll only use 1 wedge. Then, I shred the cabbage as thinly as possible. To do this, use
a vegetable peeler and go along the corner. You can also use a box grater with large holes or…..use a sharp
knife to shred by hand, which I prefer. For the fennel, cut the white bulb from the green top, reserve the
green fronds for another recipe (like Bouillabaisse) – you can use them just as you would fresh herbs. Cut
the bulb into quarters and slice one of the quarters as thin as possible using a knife, vegetable peeler or
mandoline (save the rest for another recipe).
The dressing ingredients are simple: ponzu, toasted sesame oil, sesame seeds and salt. Add 1/4 cup of
ponzu to a bowl. The sesame oil and seeds are added. Season with a big pinch of salt. Whisk with fork.
Pour the dressing over the snow peas, carrots, cabbage and fennel. Toss to combine and taste. You can add
more ponzu and salt if needed.
Servings: 4
Prep Time: 10 minutes
If you are not serving immediately, combine the dressing, but do not add the dressing until just before
serving.
Ingredients:
1/4 head cabbage, shredded
1/4 lb snow peas, cut on the diagonal into matchsticks
2 carrots, cut into matchsticks
1/4 fennel bulb, sliced as thinly as possible
1/3 cup ponzu sauce
1 tablespoon sesame seeds
1/2 teaspoon dark or toasted sesame oil
salt
Directions:
1) To make the dressing, in a bowl, whisk together the ponzu, toasted sesame oil, sesame seeds and salt.
2) In a large bowl, combine the cabbage, snow peas, carrots and fennel. Add half of the dressing, toss to
combine and taste. Keep adding additional dressing until you get the desired flavor.
sauces and vinegars. This Asian slaw that I’ve made is incredibly simple: thinly sliced cabbage, carrots,
snow peas and fennel with a 4-ingredient dressing: ponzu, sesame oil, sesame seeds and salt. 10-minutes to
make and you’re done!
How to make Asian Slaw with Ponzu Dressing
Slice the snow peas on the diagonal into thin matchstick-sized pieces.
For carrots, you can purchase matchstick carrots, or slice them yourself — but only do this if you have a
very sharp chef’s knife. Skinny, round hard carrots are difficult to slice with a dull knife. I cut the cabbage
into four wedges – we’ll only use 1 wedge. Then, I shred the cabbage as thinly as possible. To do this, use
a vegetable peeler and go along the corner. You can also use a box grater with large holes or…..use a sharp
knife to shred by hand, which I prefer. For the fennel, cut the white bulb from the green top, reserve the
green fronds for another recipe (like Bouillabaisse) – you can use them just as you would fresh herbs. Cut
the bulb into quarters and slice one of the quarters as thin as possible using a knife, vegetable peeler or
mandoline (save the rest for another recipe).
The dressing ingredients are simple: ponzu, toasted sesame oil, sesame seeds and salt. Add 1/4 cup of
ponzu to a bowl. The sesame oil and seeds are added. Season with a big pinch of salt. Whisk with fork.
Pour the dressing over the snow peas, carrots, cabbage and fennel. Toss to combine and taste. You can add
more ponzu and salt if needed.
Servings: 4
Prep Time: 10 minutes
If you are not serving immediately, combine the dressing, but do not add the dressing until just before
serving.
Ingredients:
1/4 head cabbage, shredded
1/4 lb snow peas, cut on the diagonal into matchsticks
2 carrots, cut into matchsticks
1/4 fennel bulb, sliced as thinly as possible
1/3 cup ponzu sauce
1 tablespoon sesame seeds
1/2 teaspoon dark or toasted sesame oil
salt
Directions:
1) To make the dressing, in a bowl, whisk together the ponzu, toasted sesame oil, sesame seeds and salt.
2) In a large bowl, combine the cabbage, snow peas, carrots and fennel. Add half of the dressing, toss to
combine and taste. Keep adding additional dressing until you get the desired flavor.
Asian Slaw with Ponzu Dressing
Courtesy of Jaden Hair, SteamyKitchen.com
When I think of a summer slaw to go with the
barbeque, I want something light, tangy, cold and
crunchy. Traditional coleslaw just doesn’t do it – its
heavy mayonnaise dressing really weighs down the
vegetables. Instead of a mayo-based dressing, my
Asian slaw is made with a bright, citrusy ponzu sauce
– one of the most versatile Asian sauces that I own.
Ponzu is a Japanese “sauce” however I refer to it as
both a dressing and sauce. It’s much lighter than soy
sauce, with a distinctive tangy lemon/orange flavor
combined with a savory note. It’s a perfect balance of
salty, sweet and sour! You can use it as a dipping
sauce for potstickers, a light sauce for steamed
vegetables and combined with some crushed garlic,
make the best marinade ever.
Courtesy of Jaden Hair, SteamyKitchen.com
When I think of a summer slaw to go with the
barbeque, I want something light, tangy, cold and
crunchy. Traditional coleslaw just doesn’t do it – its
heavy mayonnaise dressing really weighs down the
vegetables. Instead of a mayo-based dressing, my
Asian slaw is made with a bright, citrusy ponzu sauce
– one of the most versatile Asian sauces that I own.
Ponzu is a Japanese “sauce” however I refer to it as
both a dressing and sauce. It’s much lighter than soy
sauce, with a distinctive tangy lemon/orange flavor
combined with a savory note. It’s a perfect balance of
salty, sweet and sour! You can use it as a dipping
sauce for potstickers, a light sauce for steamed
vegetables and combined with some crushed garlic,
make the best marinade ever.
6 dried rice paper wrappers (see note)
10 oz (300 g) fresh salmon fillets
Wasabi tobiko or salmon roe (see note), to garnish
Green onions (scallions), to garnish
Filling
1/2 cup (50 g) finely shredded carrot
1/2 cup (75 g) finely shredded daikon
2 tablespoons minced coriander leaves (cilantro)
3 tablespoons sweet plum sauce
1 tablespoon sesame oil
2 tablespoons fish sauce
3 tablespoons crushed unsalted roasted peanuts
1 tablespoon sesame seeds, dry-roasted in a skillet until brown
3 teaspoons lime juice
Make the Filling by combining all the ingredients in a bowl and toss to mix well. Set aside.
Quarter each dried rice paper wrapper and trim the sides to form 4 squares. Briefly soak the squares in
water to soften, then pat dry with paper towels.
Cut the salmon fillets into 24 very thin slices. Place a slice of salmon and 1 tablespoon of the Filling onto
each rice paper square and roll up tightly into a bite-sized piece. Garnish with tobiko or salmon roe and
green onions, and serve chilled.
Note: Dried rice paper wrappers are sold in Asian food stores in plastic packets containing 10 or more
wrappers. They are round and white, about 10 in (25 cm) in diameter. Pale green wasabi tobiko roe is
tobiko roe that has been flavored with wasabi. Fresh wasabi tobiko roe can be purchased in packets in
Japanese supermarkets.
10 oz (300 g) fresh salmon fillets
Wasabi tobiko or salmon roe (see note), to garnish
Green onions (scallions), to garnish
Filling
1/2 cup (50 g) finely shredded carrot
1/2 cup (75 g) finely shredded daikon
2 tablespoons minced coriander leaves (cilantro)
3 tablespoons sweet plum sauce
1 tablespoon sesame oil
2 tablespoons fish sauce
3 tablespoons crushed unsalted roasted peanuts
1 tablespoon sesame seeds, dry-roasted in a skillet until brown
3 teaspoons lime juice
Make the Filling by combining all the ingredients in a bowl and toss to mix well. Set aside.
Quarter each dried rice paper wrapper and trim the sides to form 4 squares. Briefly soak the squares in
water to soften, then pat dry with paper towels.
Cut the salmon fillets into 24 very thin slices. Place a slice of salmon and 1 tablespoon of the Filling onto
each rice paper square and roll up tightly into a bite-sized piece. Garnish with tobiko or salmon roe and
green onions, and serve chilled.
Note: Dried rice paper wrappers are sold in Asian food stores in plastic packets containing 10 or more
wrappers. They are round and white, about 10 in (25 cm) in diameter. Pale green wasabi tobiko roe is
tobiko roe that has been flavored with wasabi. Fresh wasabi tobiko roe can be purchased in packets in
Japanese supermarkets.
Fresh Salmon Salad Rolls
By Periplus Editors, Quick & Easy Asian Tapas and
Noodles
Inspiration for these gorgeously delicate rolls comes from Yu
Sheng, a raw fish salad eaten by Singaporeans during the Lunar
New Year celebrations. Light, fresh and nutty flavors come
prettily bundled in rice paper wrappers, with little dabs of
tasty tobiko fish roe lending an elegant finishing touch.
Makes 24 rolls
Preparation time: 25 minutes
By Periplus Editors, Quick & Easy Asian Tapas and
Noodles
Inspiration for these gorgeously delicate rolls comes from Yu
Sheng, a raw fish salad eaten by Singaporeans during the Lunar
New Year celebrations. Light, fresh and nutty flavors come
prettily bundled in rice paper wrappers, with little dabs of
tasty tobiko fish roe lending an elegant finishing touch.
Makes 24 rolls
Preparation time: 25 minutes