Asian Coleslaw With Miso Mustard Dressing Recipes

COLESLAW WITH MISO DRESSING

Coleslaw With Miso Dressing image

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.

Provided by Dawn Perry

Categories easy, lunch, salads and dressings, vegetables, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup rice vinegar
1/3 cup vegetable or other neutral oil
2 tablespoons yellow or red miso
2 tablespoons honey
Kosher salt (such as Diamond Crystal)
Black pepper
1 1/4 pounds red cabbage (about 1/2 large head), cored and thinly sliced (about 6 cups)
1 cup coarsely chopped cilantro leaves and tender stems
1/2 cup roasted, salted peanuts
1 tablespoon lime juice

Steps:

In 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.
Roughly 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.
Just before serving, add cilantro, peanuts and lime juice, and toss to combine.

ASIAN-STYLE COLE SLAW

Asian-Style Cole Slaw image

Categories Salad Side No-Cook Vegetarian Quick & Easy Low Cal Summer Cabbage Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 1/2 cups thinly sliced cabbage
1/2 head radicchio, thinly sliced
1 large carrot, peeled, cut into matchstick-size strips
3 ounces snow peas, stringed, thinly sliced lengthwise
4 teaspoons seasoned rice vinegar
1 teaspoon dry mustard
1 teaspoon ground ginger
2 tablespoons vegetable oil
1 tablespoon oriental sesame oil
2 teaspoons soy sauce

Steps:

Combine first 4 ingredients in large bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Combine vinegar, mustard and ginger in small bowl; stir until mustard and ginger dissolve. Gradually mix in both oils and soy sauce. Pour dressing over salad; toss to blend. Season to taste with salt.

ASIAN COLESLAW

Asian Coleslaw image

Here's an Asian slaw recipe without all the greasy mayonnaise. It's well-liked by the people who've tried it. A bit of sugar mellows the tangy Asian coleslaw dressing. -Alta Goodman of Canton, South Dakota

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

5 cups Chinese or napa cabbage (1-1/4 pounds), thinly sliced and ribs removed
3 medium carrots, shredded
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
1/3 cup white wine vinegar
1 tablespoon canola oil
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon salt

Steps:

In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

ASIAN COLESLAW WITH MISO-GINGER DRESSING

Asian Coleslaw With Miso-Ginger Dressing image

This is a favorite around here! Wonderful flavor! This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. So good. This recipe is from July 2004 of Food and Wine. MAKE AHEAD: The dressing can be refrigerated for up to 1 week.

Provided by NcMysteryShopper

Categories Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup rice vinegar, unseasoned
3 tablespoons white miso (shiro)
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon fresh ginger, finely grated
1 pinch sugar
3/4 cup grapeseed oil or 3/4 cup vegetable oil
salt & freshly ground black pepper
1/2 small green cabbage, shredded (4 cups)
1/2 small red cabbage, shredded (4 cups)
4 medium carrots, shredded
4 radishes, shredded
3 large scallions, white and light green parts only, julienned

Steps:

In a food processor, combine the rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and process until completely smooth. With the machine on, add the grapeseed oil in a slow and steady stream. Season the dressing with salt and pepper. Pour 1/2 cup of the dressing into a large bowl and refrigerate the rest for another use.
Add the green and red cabbage, carrots, radishes and scallions to the bowl and toss to coat thoroughly with the dressing. Serve slightly chilled or at room temperature.

Nutrition Facts : Calories 318.5, Fat 28.9, SaturatedFat 2.9, Cholesterol 0.6, Sodium 392.6, Carbohydrate 14.8, Fiber 4.3, Sugar 6.9, Protein 3.2

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