Napa Cabbage and Carrot Slaw with Miso Dressing
3
Points®
Total time: 22 min • Prep: 20 min • Cook: 2 min • Serves: 8 • Difficulty: Easy
Here's a fabulous new twist on an old standby. For a sweet version, leave out the carrot and add a cup of diced fresh pineapple.
Ingredients
Sesame seeds
2 tbsp(s)
Unseasoned rice vinegar
¼ cup(s)
Canola oil
3 tbsp(s)
Miso
2 tbsp(s), white-variety
Sugar
1 tbsp(s)
Low sodium soy sauce
1 tsp(s)
Minced garlic
1 tsp(s)
Uncooked Chinese cabbage
½ head(s), also known as Napa, cut into thin shreds (about 8 cups)
Shredded carrots
2 cup(s)
Red bell pepper
1 large, cut into very thin strips (about 2 cups)
Uncooked scallions
½ cup(s), sliced
Instructions
1
To toast sesame seeds, heat a small skillet over medium heat. Add sesame seeds and cook, stirring often until lightly browned, about 2 minutes; remove seeds from pan and allow to cool.
2
In a large serving bowl, whisk together vinegar, oil, miso, sugar, soy sauce and garlic until blended. Add remaining ingredients, except 1 tablespoon each of toasted sesame seeds and scallions, and toss to mix and coat. Sprinkle slaw with remaining sesame seeds and scallions. Yields about 1 1/4 cups per serving.
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