cabbage, mushroom, and shrimp slaw

we were gifted the most enormous head of cabbage i’ve ever seen in my life from the farm or a family friend up in northern wisconsin. it was time to start using it (i’m mad at myself for not taking a photo of it, but i was ready too ready to chop that baby up).

makes 3-4 servings

  • 1/4 (if it’s enormous) or 1/2 (regular size) cabbage shredded
  • 1 lb of bok choy, greens chopped and whites discarded
  • 2 large garlic cloves, diced
  • 2 tablespoons grated ginger
  • 3-4 cups roughly cut shiitake and/or oyster mushrooms
  • 25 uncooked shrimps
  • lots of salt
  • lots of pepper
  • 1/8 cup olive oil
  • 2 teaspoons wasabi powder or 1 tablespoon wasabi paste
  • 1 garlic clove, minced
  • 1/4 cup mayonaise

preheat oven to 450. in a bowl mix together cabbage, bok choy, garlic, ginger, mushrooms, shrimp, salt and pepper. add in olive oil and mix thoroughly. the vegetables should be wet, but not drenched in olive oil (add more if you need to). spread mixture out on a baking dish so it’s pretty thinly layered. bake for about 12-15 minutes, stirring the concoction at least once while it cooks.

while it’s cooking, combine wasabi powder and 1 tablespoon of water (or use wasabi paste), garlic clove, and mayonaise. let everyone decide how much wasabi sauce they want. it’s pretty heat-intense. but i really love it.

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