Equipment
Ingredients
Miso Dressing
- 80 ml rice vinegar
- 80 ml vegetable oil
- 30 g yellow or red miso
- 43 g honey
- 2 g fine sea salt
- 1 g freshly ground black pepper
Slaw
- 570 g red cabbage, cored and thinly sliced
- 30 g cilantro, coarsely chopped
- 120 g peanuts, coarsely chopped
- 15 ml lime juice, freshly squeezed
Nutrition (per serving)
Method
In a small mixing bowl, combine the rice vinegar, vegetable oil, miso, and honey. Whisk vigorously until the miso is fully dissolved and the mixture is emulsified and smooth. Season with 2g fine sea salt and 1g freshly ground black pepper, or to taste.
In a large bowl, add the thinly sliced red cabbage. Pour about half of the prepared miso dressing over the cabbage and toss gently, using tongs or your hands, to coat the cabbage evenly. Add more dressing as needed, based on your preference for a light or heavily dressed slaw.
Just before serving, add the chopped cilantro, chopped peanuts, and fresh lime juice to the bowl with the dressed cabbage. Gently toss everything together until evenly combined.
Chef's Notes
- Feel free to use other types of cabbage, such as green cabbage or Napa cabbage. Adjust the amount of dressing to your liking.
- For the best flavor, use high-quality miso paste. The type of miso (white, yellow, or red) will affect the flavor.
- This slaw is a great accompaniment to grilled meats, fish, or tofu, or as a filling for tacos or sandwiches.
Storage
Refrigerator: 3 days — Store dressed slaw in an airtight container in the refrigerator. The slaw may soften slightly over time.
