Very simple to make, and a great departure from the everyday slaw. Needs to stand for about 15-20 minutes after mixing the dressing. Also, I think the sunflower seeds refers to the shelled kernels -- it would be far too crunchy otherwise!!
I'm a coward, so I reduced the wasabi to 2 tsps instead of the 2T...kept the rest of the measurments the same.....turned out very good, really was differant and unusual....a nice change from the ordinary cole slaw..
This was terrific! I followed the recipe but added a little carrot for color. I will definitely make this again! Thank you for posting this recipe!
This recipe is amazing. I made with a whole head of regular cabbage, cumber and carrots. I used toasted sesame oil. I sprinkled salmon furikake on mine and it tasted a lot like sushi! Delicious.
Loved this coleslaw. I used 1 t. sesame oil and added wasabi peas for the radish. I served with Seared Ahi Tuna Glazed With Wasabi Butter and Recipe #3334823.
We loved this coleslaw. I went a little overboard on the wasabi, but it was still great. I served it with Shrimp burgers and it was a delicious, low calorie meal.
I loved this coleslaw. The flavors were amazing and reminded me of my favorite food, sushi. Brought it to a potluck and everyone loved it. (even though I went a little overboard on the wasabi) :)
This was a really interesting twist on plain old coleslaw. I used Splenda in place of the brown sugar, and omitted the sunflower seeds just to cut the calories a bit. I served it with grilled salmon with teriyaki sauce, and steamed carrots and snow peas. This coleslaw was the perfect complement. Thanks for posting - we loved it!
We really, really liked this one. It is a keeper and will be made a lot in this home ...DH wants it in his special book of faves !
This was pretty good. It was a nice change of pace from the usual coleslaw. I love wasabi, so I just had to try this. However, dh doesn't like wasabi, so I had to eat the whole thing by myself. It took me a few days, but I did it! Thank you for sharing.