How far in advance can I make asian slaw salad with miso ginger dressing?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

Why is asian slaw salad with miso ginger dressing so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does asian slaw salad with miso ginger dressing keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is asian slaw salad with miso ginger dressing gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Asian Slaw Salad with Miso Ginger Dressing

Name: Asian Slaw Salad with Miso Ginger Dressing
Yield: servings
Cuisine: NO info

JW By: Julie West

Author Bio

Julie West loves sharing the wonderful world of vegan foods and healthful eating and living.... Read More

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Asian Slaw Salad with Miso Ginger Dressing

Simple, flavorful and delicious. This colorful Asian style slaw can be served alone or as a side dish. I had this for lunch today and it was fantastic as a stand alone salad. It would also pair nicely served at room temperature on top crispy pan fried tofu (recipe coming... Read More

Ingredients You Need for Asian Slaw Salad with Miso Ginger Dressing

Salad

2 cups green cabbage, finely shredded
2 cups red cabbage, finely shredded
2 radishes, julienned
1 carrot, peeled & julienned
1 tablespoon black sesame seeds

Miso-Ginger Dressing

1 inch ginger, finely grated
1 clove garlic, finely grated
2 tablespoons mellow miso
2 tablespoons rice wine vinegar (I used a seasoned rice vinegar)
1 tablespoon tamari
2 teaspoons toasted sesame oil, optional
3 tablespoon water

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How to Prepare Asian Slaw Salad with Miso Ginger Dressing

In a small bowl, whisk together the ingredients for the dressing. Alternately you can use a small blender to combine until smooth. Set aside.
In a large bowl, toss the cabbage, carrots, radishes and sesame seeds together with the dressing. You can also omit the sesame seeds and serve them as a garnish as the pictures above. Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for a few hours for a more slaw-like texture and to let the flavors mingle a bit. Both ways are great. Depending on how you are serving the dish it can be served at room temperature or cold. Serves two generously or four as small sides.