• Remove any dirty or damaged outer leaves from one 1 medium-sized green cabbage. Cut the cabbage in half. Cut one of the halves in half again and cut the core from those two halves.

  Shred the two smaller halves with a knife until you have 4-5 heaping cups of green cabbage.
• Repeat this process with 1 medium-sized red cabbage. Remove any dirty or damaged outer leaves from one 1 medium-sized red cabbage. Cut the cabbage in half. Cut one of the halves in half again and cut the core from those two halves.

  Shred the two smaller halves with a knife until you have 4-5 heaping cups of red cabbage.
• Peel 2 large carrots. Shred the carrots using a box grater or grater of choice (yields 2 cups shredded carrots).
• Place the shredded green and red cabbage along with the grated carrots into a large mixing bowl.

For The Dressing:

• Peel 1 large clove of garlic and a 1-inch section of ginger root. Use a Microplane or small grater to grate the clove of garlic and the ginger
• Place ½ cup mayo (you can use vegan mayo if you'd like to keep this coleslaw vegan), 2 Tbsp. miso paste, 1 Tbsp. plus 1 tsp. of rice wine vinegar, 1 Tbsp. low sodium Tamari (or low sodium soy sauce if not gluten free), ½ tsp. sugar, 1 clove of grated garlic, 1-inch of grated ginger and ⅛ tsp. of kosher salt into a small bowl.
• Mix all of these ingredients until completely combined using a fork or a small whisk.
• Drizzle the miso ginger dressing over the top of the veggies and mix until completely combined. Feel free to use as much or as little of the dressing as you like. Make sure that the veggies are evenly coated in the dressing.
• To Serve: Garnish the coleslaw with some chopped scallions or green onions, or fresh herbs of choice such as cilantro, chives, or Thai basil, and sprinkle some sesame seeds over the top (optional).