1 medium peeled carrot
Julienned 1/2 of a red onion
Julienned 1/2 cup napa cabbage
Julienned 1/2 of a red bell pepper
Julienned 1 teaspoon freshly chopped cilantro, plus 6 whole stems for garnish

11/2 pounds poached shrimp (see note)
1/4 cup horseradish chili sauce (see note)
3 tablespoons wasabi dressing (see note)
Kosher salt to taste
Finely ground black pepper to taste
6 (16-ounce) Asian style to-go boxes

1. Combine carrots, onions, cabbage, bell pepper, chopped cilantro, salt, pepper and 3 tablespoons wasabi dressing in a bowl. Toss until all vegetables are coated with dressing.

2. Mix shrimp and half of horseradish chili sauce.

3. Divide wasabi slaw among boxes. Lean boxes on sides onto plates. Divide shrimp to place over slaw. Spoon remaining chili sauce on plates. Drape box with a whole cilantro stem.

Wasabi dressing: Dissolve 1 tablespoon sugar in 1/4 cup rice-wine vinegar. Mix in 11/2 tablespoons dry wasabi powder until mixture becomes a thick paste. Whisk in 2/3 cup mayonnaise until smooth. There should be no lumps. Season with salt and pepper.

Horseradish chili sauce: Mix 2/3 cup cold ketchup, 1 teaspoon prepared horseradish, 4 drops Tabasco, 4 drops Worcestershire and juice of 1/4 of a lemon. Season with salt, pepper. Mix 2/3 cup of ketchup mixture with 2/3 cup Asian chili sauce. Season with salt, pepper.

Poached shrimp: Mix 1 gallon water, 2 tablespoons Kosher salt, 2 tablespoons Tabasco and juice of 2 lemons in pot. Place 1 teaspoon each crushed red pepper flakes and black peppercorns in coffee filter. Tie with string to secure. Add to water. Boil. Add 11/2 pounds peeled, deveined (tail-off) shrimp (48-52 count). Cook 5-7 minutes or until shrimp turn pink and curl tightly. Remove shrimp. Chill in freezer until cold. Refrigerate until ready to serve.