Ingredients
3 cups thinly sliced red cabbage
3/4 cup diced red bell pepper
2 shallots, diced
1 (1 inch) piece fresh ginger, peeled and minced
10 leaves fresh basil, snipped
1/4 cup mayonnaise
1 lemon, juiced
2 tablespoons olive oil
1 1/2 teaspoons wasabi paste
freshly ground multicolored peppercorns to taste
1/4 cup toasted pine nuts
2 tablespoons salted sunflower kernels
Preparation
Combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. Whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. Top with pine nuts and sunflower kernels.
