After making gyoza, I had some napa cabbage leftover. Not wanting it to go to waste, I pulled together this salad. The wasabi pairs nicely with the cabbage, and the creamy mayo-based dressing is reminiscent of slaw. The quantities listed make a large one-person salad-- you can increase to make a larger portion.
Napa Cabbage Salad
1/2 head napa cabbage, sliced finely
1/4 cucumber, sliced thinly with a peeler
1/4 C sliced almonds
Creamy Wasabi Dressing
Mix together in a sealable container (tupperware or small glass jar)
1 tea Water
1 tea Mayo
1/4 - 1/2 tea wasabi powder
1/2 tea ginger, grated
1 clove garlic, grated or minced
1/8 tea mirin
1/2 - 1 tea lemon juice
pepper
lemon zest
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