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 soon). The dressing packs tons of flavor and uses very little oil, which may be omitted if desired. Easy to put together and can also be made ahead of time and kept separately in the refrigerator or mixed together to mingle. Great way to add beneficial miso & ginger into your meal plans along with fresh vegetables. Try squeezing a little lemon on top for added zest.
Asian Slaw Salad with Miso Ginger Dressing
Ingredients
- 2 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 2 radishes, julienned
- 1 carrot, peeled & julienned
- 1 tablespoon black sesame seeds
- 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
Preparation
- 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.
Notes
Thinly sliced green onions would also be a great addition to this salad.
About The Author
Julie West
See My RecipesJulie West loves sharing the wonderful world of vegan foods and healthful eating and living. She began a vegan lifestyle in the early part of 2011 and hasn't looked back. Since then, Julie has become passionate about creating healthy vegan dishes, some 100% raw, and sharing her lifestyle. Her blog, The Simple Veganista, is about all the simple, beautiful plant foods and the different ways to put them together that taste great. Eating vegan is not about restrictions; it's about creating new habits, healthy habits that encompass the world around us, making it a better place for all.
This cole slaw salad was just amazing. Can\’t stop eating it. Perfect recipe.