Miso Slaw Recipes

MISO-SESAME SLAW

Steps:

• Whisk 3 tablespoons rice vinegar, 1 tablespoon each white miso, honey, toasted sesame oil and vegetable oil and 1 teaspoon soy sauce in a large bowl. Add 4 cups shredded red cabbage, 1 grated carrot, 1/2 grated small peeled celery root and 1 sliced scallion. Toss; season with salt and pepper.

COLESLAW WITH MISO DRESSING

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.

MISO BURGERS WITH MINT & POMEGRANATE SLAW

Steps:

• Heat oven to 220C/200C fan/gas 7. Cook the bulghar in a small pan of water for 5 mins. Meanwhile, heat the oil in a large non-stick frying pan and fry the onions and garlic, stirring, for 5 mins or until starting to turn golden. Add the carrots and chilli, and cook, stirring frequently, for 5 mins until the carrots soften. Add the cumin, ground coriander, coriander stalks and lime zest, and stir well.
• Tip the chickpeas into a bowl and crush with a masher or fork, then add the eggs and miso to form a chunky paste.
• Drain the bulghar well and stir into the spicy vegetables. Take off the heat, shape into eight burgers and place on a baking sheet lined with baking parchment. Bake in the oven for 15-20 mins or until firm and starting to turn golden.
• For the slaw, combine all the ingredients in a big bowl with the lime juice and coriander leaves. Serve with the burgers and lime wedges for squeezing over.

VEGETABLE SLAW WITH MISO DRESSING

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.