Miso-Spiked Asian Slaw Recipe


  • 2 tablespoons rice vinegar (not seasoned) or white wine vinegar
  • 2 tablespoons white miso paste
  • 1 teaspoon grated fresh peeled ginger
  • ½ tablespoon mayonnaise
  • ½ tablespoon fresh lemon juice
  • ½ teaspoon honey
  • 3 tablespoons sesame oil
  • + 7 more ingredients
    • 2 tablespoons grapeseed oil or vegetable oil
    • Salt and pepper
    • 6 cups thinly sliced (crosswise) green and/or red cabbage (about 1 small head total)
    • 2 large carrots, julienned or thinly sliced
    • 4 large radishes, julienned or thinly sliced
    • 4 scallions (white and pale green parts only), thinly sliced on the diagonal
    • 2 tablespoons black and/or toasted white sesame seeds

1. In a small bowl, whisk together the vinegar, miso, ginger, mayonnaise, lemon juice, and honey. Slowly whisk in the sesame oil until emulsified, then the grape-seed oil. Season with salt and pepper and set aside. (You can also make the dressing in a blender.) The dressing will keep, covered in ...

View full recipe at SpringPad


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