Broccoli Wasabi slaw

Broccoli Wasabi slaw

I got to the Kitchen this morning and the specials had been typed and printed. Pretty basic stuff so I didn’t think much about it until 15 minutes prior to opening as I was double checking my mise.

I’ll admit, I was a bit stoned and had to read it to myself twice before I asked the other cook if it was a typo. In 26 years in the industry, I’d never seen the words Broccoli, wasabi and slaw put together and I was certain it had to be a typo. Turns out it wasn’t, it was a special from the produce company that as luck would have it, was out of stock. So I pulled the following out of my ass in 10 minutes and much to everyone’s surprise, it was pretty damn good.

It’s also a great example of how understanding the fundamentals and techniques as well as knowing your ingredients pays off when Saint Murphy pays you a visit. It’s a simple recipe but it works despite sounding odd as hell.


  • Knife and board.
  • Mixing bowl


  • 2 cups thin sliced broccoli
  • 2 cups shredded cabbage
  • 1/2 cup minced pineapple
  • 1/2 red onion thin sliced
  • 3 tablespoons Wasabi powder
  • 1 cup rice wine vinegar
  • 1/2 cup sesame oil

Method of Preparation

  • Mix the rice wine vinegar with the sesame oil and Wasabi powder.
  • Mix the broccoli, cabbage, onion and pineapple with the wet mix
  • Refrigerate covered for an hour.


  • The pineapple adds a nice bit of sweetness to mix which helps cut through the sharp flavors of the Wasabi and vinegar
  • The reason you want to let it sit for a while is so the the flavors have a chance to blend in with the each other and the broccoli and cabbage. Otherwise it tastes kinda raw.
  • Feel free to adapt this to your own tastes and see what you come up with.

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