After spending a month up in the Adirondack mountains with my family away from cell phones, computers, and the hot humid weather of the south, I am slowly getting back into summertime in Virginia. Boy do I miss the cool breeze coming through the windows at night…and the loons sending out their calls across the lake…and the not having cell service or computers.
To help ease our way back into life indoors with a/c and trying to stay cool, I have been making a lot of salads around here lately. Here’s one I put together using furikake (one of my favorite Japanese seasonings) in the dressing. Generally, furikake is sprinkled over rice or fish as a finishing seasoning, and is available in Asian markets in a variety of flavors. I really like Nori Komi, made with a blend of sesame seeds, salt, sugar, and seaweed.
It’s fantastic stuff, and something I find myself craving! I sprinkle it on my homemade pita chips, over crispy fried calamari, or in this case, I blended it into a dressing. So good!
Enjoy this salad as a nice side dish, or simply add a little grilled shrimp, fish, or chicken to make it a really great summer entree.
Japanese Slaw with Furikake Dressing
1/2 cup mayonaise
3 tablespoons Nori Komi furikake seasoning
Juice of one lemon
1 tablespoon mirin
1 teaspoon wasabi paste
Whisk all ingredients together in a small bowl.
3/4 cup julienned snow peas
1/2 green cabbage, thinly sliced
1/2 red bell pepper, thinly sliced
1 avocado, peeled, pitted, chopped
Place all salad ingredients together in a large bowl. Add dressing and toss well to combine (may be made 4 hours ahead, refrigerated until ready to serve).