Cabbage Slaw with Miso Dressing
We’ve kept this slaw simple with only a few ingredients, but it can be jazzed up with a number of vegetables such as julienned bell peppers and snap peas, if you wish.
3 Tbsp (45 mL) unseasoned rice vinegar
2 Tbsp (30 mL) white miso paste
1 Tbsp (15 mL) peeled and very finely minced fresh ginger
1/2 tsp (2 mL) chili paste
1/4 cup (60 mL) extra-virgin olive oil
6 cups (1.5 L) finely shredded Savoy cabbage
2 cups (500 mL) finely shredded red cabbage
2 cups (500 mL) peeled and grated carrots
6 green onions, thinly sliced
1/3 cup (80 mL) golden seedless raisins
1/2 cup (125 mL) chopped fresh cilantro
1/3 cup (80 mL) toasted unsalted peanuts
Whisk vinegar, miso, ginger, and chili paste together in large bowl until smooth. Vigorously whisk in olive oil until emulsified.
Add cabbages, carrots, green onions, and raisins, and gently toss to lightly coat. Sprinkle with cilantro and peanuts and serve.
Serves 8.
Each serving contains: 153 calories; 3 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 14 g total carbohydrates (8 g sugars, 3 g fibre); 199 mg sodium
source: "Marvellous Miso", alive #379, May 2014
Cabbage Slaw with Miso Dressing
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
