This Asian Cabbage Slaw recipe is made with fresh shredded cabbage and tossed in a gluten free homemade miso ginger coleslaw salad dressing.
This Asian Cabbage Coleslaw makes perfect use of this underrated vegetable. It's made with a mixture of red AND green cabbage - This gives it amazing color. I love to throw in some carrots for extra sweetness as well.
We all know that cabbage isn't the most glamorous vegetable in the world but I firmly believe that it should be given more credit. Cabbage is super cheap - You can get a head of it for only a dollar or two and it yields so much!
Cabbage is also incredibly versatile. It tastes great in salads, made into coleslaw, or fermented into sauerkraut or kimchi.
P.S. If you love cabbage then you've got to try this Cabbage Roll In A Bowl.
This Asian Cabbage Slaw is tied together with a ginger miso dressing that basically puts all other coleslaw dressings to shame. This cabbage slaw is an awesome side dish for summer BBQ's. It's fresh and crunchy and, to be honest, kind of addicting.
Ingredients For Asian Cabbage Slaw
For optimal color I think using red and green cabbage is best but if you can certainly use one or the other if you like.
Carrots add a bit of sweetness but you can use any type of vegetable you like in this cabbage slaw - Bell peppers are also a great addition!
For this recipe all you need to do is cut both heads of cabbage in half and then cut the cabbage into thin shreds using a sharp knife. You can also use a food processor if you prefer to shred it that way.
For some reason I find it easier to chop cabbage with a knife but go with whatever works best for you. This yields 4-5 cups of both red and green cabbage (8-10 cups total).
- Shred 2 large carrots using a box grater or a food processor. This yields about 2 cups of shredded carrots.
What Are The Health Benefits Of Eating Cabbage?
Another thing I love about cabbage is that it's so darn healthy! It's a cruciferous vegetable that belongs to the Brassica family (much like cauliflower, broccoli, and Brussels sprouts).
It has tons of antioxidants, it's anti-inflamatory, it can help regulate cholesterol as well as blood pressure, and it's full of fiber.
Among its' many vitamins and mineral it contains lots of calcium, magnesium, and potassium. Cabbage is definitely a superfood!
What Is Miso?
This cabbage slaw is sent over the top with a ginger miso dressing that will leave you wanting to lick the bowl. But, what exactly is miso? Miso paste is made from fermented soybeans.
Soybeans are mixed with salt and koji (a type of mold) and then fermented and aged. Miso adds a great salty and savory umami-flavor to dishes.
You can pick up a package of miso in the refrigerated section at most grocery stores nowadays and most certainly at an Asian supermarket. It can also be purchased on Amazon.
Miso is also healthy as it contains lots of good probiotics.
How To Make Miso Ginger Dressing
That miso paste along with a few other ingredients turns into this fantastic dressing (because as amazing as cabbage is it definitely needs a dressing)!
- To make the miso ginger dressing simply combine ½ cup mayo (you can use vegan mayo if you'd like to keep this recipe vegan), 2 Tbsp. miso paste, 2 Tbsp. rice wine vinegar, 1 Tbsp. Tamari (or regular soy sauce if you're not GF), ½ tsp. sugar, 1 clove of grated garlic, and 1 inch of peeled and grated ginger.
- I find it best to grate the ginger and garlic into this dressing in order to avoid any large chunks. Use a microplane or small grater to achieve this. I find that chunks of raw garlic and ginger can be a bit overwhelming and grating them gives you the flavor without the chunks.
- Mix all of these ingredients until completely combined using a fork or a small whisk.
How To Make Asian Cabbage Slaw
All that's needed at this point is to add the cabbage and carrots to a large bowl, mix them together, and then pour the miso ginger dressing over the top.
I find that it works best to add half the veggies, drizzle with half the dressing and mix to combine and then to repeat with the second half. This allows the dressing to coat all the vegetables evenly.
I like my coleslaw to be coated in dressing but not drenched. If you like more dressing you can certainly double the dressing ingredients. Or, you can leave out some of the cabbage and save it for another recipe.
This dish is versatile and you can customize it to your liking.
How Long Does Coleslaw Last In The Fridge?
You can serve this cabbage slaw right away or place it in the fridge for a few hours to allow the flavors to meld together.
Feel free to top the salad with some sesame seeds for extra flavor and texture. Sliced green onions or fresh herbs like cilantro or chives would be a great topping as well.
This coleslaw lasts up to 3 days in the fridge. The cabbage does become slightly less crispy the longer it sits so keep that in mind when serving.
Looking for more summer side dishes? Don't miss these recipes!
- Mediterranean Potato Salad
- Dill Pickle Pasta Salad
- Spanish Potato Salad
- Creamy Pesto Pasta Salad
- Healthy Mint Pea Salad
- Marinated Tomato Salad
- Black Bean and Corn Salad
- Mustard Egg Salad
- Lemon Dill Egg Salad
- Southwest Potato Salad
What To Serve With Miso Ginger Coleslaw
This is a great all-around side dish. It pairs well with any type of BBQ meats like pork, beef, or chicken. Obviously, it's the perfect accompaniment to any dish with Asian flavors.
It's great with these Sesame Chicken Rice Bowls, Teriyaki Turkey Rice Bowls, Spicy Shrimp Vietnamese Salad, and Maple Sesame Brussels Sprouts.
I love cabbage slaw with sandwiches, tacos, or even vegetarian stuff like tofu.
It's perfect with these Thai Grilled Chicken Skewers, Sweet Spicy Chicken Wings, Blue Cheese Burgers, and Grilled Juicy Lucy Burgers!
This dish is far from those dreary old coleslaw recipes of the past. It's inviting - Something you actually WANT to eat versus being one of those side dishes you just add to your plate because it's there.
I love summer for lots of reasons but especially for sides like this!
Love coleslaw? Check out these recipes!
Looking For More Healthy Salads? Don't Miss These!
Farro Salad with Tahini Vinaigrette
Mediterranean Chickpea Salad
Layered Summer Salad
Asian Cabbage Slaw with Miso Ginger Dressing
- ½ head red cabbage yields 4-5 cups
- ½ head green cabbage yields 4-5 cups
- 2 large carrots yields 2 cups
For The Dressing:
- ½ cup mayo use vegan mayo if you'd like to keep it vegan
- 2 Tbsp. miso paste
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. Tamari use regular soy sauce if not GF
- ½ tsp. sugar
- 1 clove garlic grated
- 1 inch peeled ginger root grated
- ¼ cup sesame seeds
- green onions or herbs like cilantro or chives for garnish optional
- Slice head of red and green cabbage in half. Shred ½ head of both red and green cabbage into thin slices using a sharp knife. Alternately you can use a food processor to shred the cabbage. (yields 8-10 cups of cabbage total)
- Shred 2 large carrots using a box grater. (yields 2 cups carrots)
For The Dressing:
- Remove the skin from 1 clove of garlic and peel a 1 inch section of ginger root.
- In a small bowl combine ½ cup mayo, 2 Tbsp. miso paste, 2 Tbsp. rice wine vinegar, 1 Tbsp. Tamari (use regular low-sodium soy sauce if not GF), ½ tsp. sugar. Grate 1 clove of garlic and a 1 inch section of peeled ginger into the bowl using a microplane or small grater. Stir all of these ingredients together until completely combined using a fork or a small whisk.
- Place half of the shredded cabbage and carrots into a large bowl. Pour half of the dressing over the vegetables and stir to combine. Repeat with the second half of the vegetables and dressing. Stir all of the ingredients until the vegetables are evenly coated in dressing.
- To serve: Sprinkle sesame seeds over top and garnish with green onions or fresh herbs (optional).
This was the perfect salad for our cookout this past weekend!
Great recipe! Perfect for summer potlucks!