Coleslaw With Miso Dressing
Red cabbage is especially pretty in this dish, but green cabbage, napa or savoy would work just as well, so use whatever you like. This recipe makes a generous amount of dressing so that you can dress the slaw to your liking. Start by tossing the cabbage with half the miso mixture, then add more until it's dressed to your idea of perfection. Whatever you don’t use can be tossed with other salad greens, drizzled over rice, or used as a dip for crunchy cucumbers, snap peas or carrots.
- Serves: 4 persons
- ⅓cup rice vinegar
- ⅓cup vegetable or other neutral oil
- 2tablespoons yellow or red miso
- 2tablespoons honey
- Kosher salt (such as Diamond Crystal)
- Black pepper
- 1 ¼pounds red cabbage (about 1/2 large head), cored and thinly sliced (about 6 cups)
- 1cup coarsely chopped cilantro leaves and tender stems
- ½cup roasted, salted peanuts
- 1tablespoon lime juice
Step 1In a small bowl, whisk together vinegar, oil, miso and honey. Season with a pinch of salt (miso is salty, so don’t overdo it) and a few grinds of black pepper.
Step 2Roughly chop any long pieces of cabbage so they are bite-size. Transfer cabbage to a large bowl and toss with half the dressing, adding more as you like. Slaw can be made up to this point up to 1 day ahead.
Step 3Just before serving, add cilantro, peanuts and lime juice, and toss to combine.