ASIAN SLAW SALAD + MISO GINGER DRESSING
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.
- Prep Time: 15 min
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: mix
- Cuisine: Vegan
Ingredients
- 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
Dressing: In a small bowl, whisk together the dressing ingredients. Alternatively, you can use a small blender to combine until smooth. Set aside.
Assemble: 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.
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 serve the dish it can be served at room temperature or cold.
Serves two generously or four as small sides
Store: Leftovers can be stored, covered, in the refrigerator for up to 5 days.
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.
Make-ahead: You can easily make slaw ahead of time and store it in the refrigerator until ready to serve. If you prefer a crisper slaw, I suggest storing the salad and dressing separately until ready to serve. Alternately, if you prefer a softer slaw, mix it all together to let the flavors mingle and soften.