DESCRIPTION
For your next summer barbecue or gathering, make your spread stand out with this tasty miso-based coleslaw. Get ready to add extra depth to already-delicious dishes and give the grill some competition!Recipe Type: Salad
Author:
Serves: 4-6
INGREDIENTS
Salad- 2 cups shredded white cabbage
- 2 cups shredded purple cabbage
- 1 cup julienned carrots
- 1 cup julienned apples (try Fuji)
- 4 large radishes, sliced thin
- 1/3 cup scallions, chopped
- ¼ cup olive oil
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon honey
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon garlic, minced
- ½ tablespoon white or yellow miso
- 1 teaspoon fresh tarragon, chopped
- ½ teaspoon celery salt
- ½ tablespoon sesame seeds
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
INSTRUCTIONS
- In a large mixing bowl, add salad ingredients and toss to combine.
- In a medium-sized bowl, whisk together all dressing ingredients until well combined. Keep in mind the miso will not totally break down. If you desire the dressing smoother in consistency, pulse it in a blender.
- In a large mixing bowl, add dressing to salad ingredients and gently toss to combine. Let mixture sit for about 30 minutes to allow vegetables to absorb dressing.