Coleslaw With Miso Dressing Recipes

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

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.

COLE SLAW WITH MISO DRESSING

Cole Slaw 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.

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

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons yellow or red miso
2 tablespoons honey
1/3 cup rice vinegar
1/3 cup vegetable or other neutral oil
Kosher salt (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 miso, honey, vinegar and oil. 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.

VEGETABLE SLAW WITH MISO DRESSING

Vegetable Slaw with Miso Dressing image

Categories Salad Vegetable Side No-Cook Cucumber Bell Pepper Carrot Summer Jícama Cilantro Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup golden miso*
1/4 cup honey
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon oriental sesame oil
1 teaspoon soy sauce
1 teaspoon minced peeled fresh ginger
1/2 cup plus 2 tablespoons vegetable oil
1 cup matchstick-size strips peeled jícama
1 6-inch cucumber, peeled, seeded, cut into matchstick-size strips
1 red bell pepper, seeded, cut into matchstick-size strips
1 small carrot, peeled, cut into matchstick-size strips
1/4 cup chopped fresh cilantro

Steps:

Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce, and ginger in blender; blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper.
Combine jicama, cucumber, red bell pepper, carrot, and chopped fresh cilantro in large bowl. Toss vegetables with enough miso dressing to coat.
*Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.

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