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ASIAN SLAW SALAD + MISO GINGER DRESSING

top down view of a serving of asian slaw salad in a bowl.

5 from 1 reviews

Simple, flavorful and delicious! Easy raw salad as is, or pair with a crispy pan fried tofu for those wanting to add an extra kick of protein. Recipe adapted from Food 52.

Ingredients

Scale
  • 2 cups green cabbage, finely shredded
  • 2 cups red cabbage, finely shredded
  • 2 radishes, julienned
  • 1 carrot, peeled & julienned
  • 1 tablespoon black sesame seeds

Miso-Ginger Dressing

  • 1 inch fresh ginger, finely grated
  • 1 clove garlic, finely grated
  • 2 tablespoons mellow miso
  • 2 tablespoons rice wine vinegar (I used a seasoned rice vinegar)
  • 1 tablespoon tamari or coconut amino’s
  • 2 teaspoons toasted sesame oil, optional
  • 3 tablespoon water

Instructions

In a small bowl, whisk together the ingredients for the dressing. Alternately you can use a small blender to combine until smooth. Set aside.

In a large bowl, toss the cabbage, carrots, radishes and sesame seeds together with the dressing. You can also omit the sesame seeds and serve them as a garnish as the pictures above.

Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for a few hours for a more slaw-like texture and to let the flavors mingle a bit. Both ways are great. Depending on how you are serving the dish it can be served at room temperature or cold.

Serves two generously or four as small sides.

NOTES:

Thinly sliced green onions would also be a great addition to this salad.

To make soy free, use chickpea or brown rice miso.

For an oil free slaw, omit the oil.