About once a year I make my pastrami, rye bread or rolls, some sort of mustard and a slaw. This year I used sake instead of beer in my mustard so I did a little Asian Twist on slaw and it came out really great! Serving size is always difficult to judge because I don’t know if you want a tiny side cup or a true side order. This stuff really is tasty. You might eat more slaw than you normally do. I will guesstimate 6 large servings (large to me for slaw) but you might really get 8.

Ingredients for around 6 servings

1/2 small cabbage – shredded thin on mandolin

1 carrot – shredded

1/2 onion sliced thin on mandolin

2 small avocados – mashed

1/2 cup Greek yogurt

1/2 cup mayonnaise

4 Tablespoons bonito flakes – split onto 2T& 2T (sold at Asian Markets) (2T for salad and 2T for finishing)

1 teaspoon dry dill

1/2 teaspoon granulated onion

1/2 teaspoon granulated garlic

1/2 teaspoon dried chives

1/2 teaspoon dried parley

1 Tablespoon wasabi powder (or to taste..)

1 teaspoon fresh ground black pepper

1 teaspoon sea salt

1/2 lemon – just the fresh squeezed juice

2 teaspoons sherry vinegar

1 teaspoon shiso fumi furikake (sold at Asian Markets) (for finishing)

1/4 cup scallions – either sliced thin or on a diagonal (for finishing)

Directions

In a large bowl mix up the dressing. Combine the avocado, yogurt, mayonnaise, dill, granulated onion, garlic, chives, parsley, wasabi, pepper, salt, lemon juice, and vinegar. Mix well. Mix in the cabbage, carrot, and onion. Mix well.

Serve

Finish with bonito flakes, furikake, and scallions

ENJOY!!!!