Miso Slaw

  • Date August 21, 2013
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I have broke my cardinal rule of salads. Not only does this salad come with an actual dressing, I added it right into the salad! No more "dressing on the side" for this one. The longer the dressing was on the slaw, the better it tasted. Perhaps I have not committed a crime as I could argue this is a slaw not a salad. Oh no, I don't have slaw category for my recipes. The stressful job of being a food blogger creeps into my life once again.





Serves 8-10 people, approximately 80 calories a serving



Ingredients:

Slaw:

  • 1 medium green cabbage
  • 1 medium purple cabbage
  • 1 green onion, chopped
  • Carrot, 2 cups shredded
  • Crushed peanuts

Dressing:

  • 3 tbls rice vinegar
  • 6 tbls red miso
  • 3 tbls garlic, minced
  • 2 tbls, fresh ginger, grated
  • 2 tbls soy sauce
  • 2 tbls lime juice
  • Salt & pepper


Directions:

  • Shred your cabbage, I choose to use my food processor with the "fine slice" option. You could use a mandolin, grater or chop finely. Its up to you. 
  • Chop your green onion and carrot
  • Crush your peanuts (set those aside till the end as a garnish)
  • To make the dressing, mix everything in a blender
  • Mix it all together in a big bowl and chill in the fridge for at least an hour
  • Add the crushed peanuts right before serving. 

Pictures & Humorous Commentary

Cabbage is a great purchase when grocery shopping. It also lasts a LONG time in the fridge if you only use half. You can also get the grocery store produce guys to cut a cabbage in half for you if you don't want or use that much!


Now starting to think I should have bought a larger food processor....had to empty this three times for one cabbage!


Love purple cabbage! The colors are so great.


This is one of my favorite miso pastes. I have gotten at local asian grocery stores and downtown at China town. I prefer red miso to cook with as I find the flavor more intense and doesn't disappear as the white or yellow miso paste does.


This is how thick the sauce was when I mixed it in. Don't be scared by thick sauce, you don't want runny slaw do you?


Use your arm muscles to mix or perhaps invest in a longer spoon? Mine was so short that I almost ditched the spoon and started mixing with my hands at one point.


Finished product smelt and looked tasty! Threw it in the fridge and then frantically cleaned the kitchen. Anyone else notice that cabbage likes to get everywhere when you cook with it?


 Delicious!


Giant bowl of slaw ready to take to a dinner party. Realized at this point it might have been a bit risky to take a brand new recipe to a dinner party and also realized at this point that I had no idea what was for dinner and slaw might not pair well with what was being served! 
 

Phew! Turns out an option was to have fish tacos with asian slaw or rice rolls with slaw, good thing it wasn't as it would have been way to much cabbage. Paired with braised cauliflower and bbq chicken, this turned out to be a success. After discussion around the table we agreed that crushed peanuts on top would have been the final touch and therefore it was added to the recipe. You can't argue with 6 hungry bellies!


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