Asian Cabbage Slaw with Miso Ginger Dressing
This Asian Cabbage Slaw recipe is made with fresh shredded cabbage and tossed in a gluten free homemade miso ginger coleslaw salad 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 coleslaw can be served right away or placed in the refrigerator to chill for a few hours. It can last up to 3 days in the fridge.
You can cut this recipe in half if you do not need this much coleslaw.
The dressing can be doubled if you like a 'creamier' coleslaw. Or alternatively you can add fewer vegetables.
Serving: 8 | Calories: 171kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 367mg | Potassium: 311mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3655IU | Vitamin C: 51.8mg | Calcium: 100mg | Iron: 1.6mg