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 capsicum and snap peas, if you wish.
2 Tbsp (40 ml) unseasoned rice vinegar
1 1/2 Tbsp (30 ml) white miso paste
3 tsp (15 ml) peeled and very finely chopped fresh ginger
1/2 tsp (2 ml) chilli 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 spring onions, thinly sliced
1/3 cup (80 ml) sultanas
1/2 cup (125 ml) chopped fresh coriander
1/3 cup (80 ml) toasted unsalted peanuts
Whisk vinegar, miso, ginger and chilli paste together in large bowl until smooth. Vigorously whisk in olive oil until emulsified.
Add cabbages, carrots, spring onions and sultanas, and gently toss to lightly coat. Sprinkle with coriander and peanuts and serve.
Each serving contains: 640 kilojoules; 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 Australia #21, Spring 2014
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