3

Napa Cabbage and Carrot Slaw with Miso Dressing

Total Time
22 min
Prep
20 min
Cook
2 min
Serves
8
Difficulty
Easy
For a sweet version of this traditional dish, leave out the carrot and add a cup of diced fresh pineapple and some chopped fresh cilantro in its place.
Ingredients

sesame seeds

2 Tbsp

rice vinegar

¼ cup(s)

canola oil

3 Tbsp

miso

2 Tbsp, white-variety

sugar

1 Tbsp

low sodium soy sauce

1 tsp

minced garlic

1 tsp

uncooked cabbage (all varieties)

1 pound(s), Napa, cut into thin shreds (about 8 cups)

shredded carrot(s)

2 cup(s)

sweet red pepper(s)

1 large, cut into very thin strips (about 2 cups)

uncooked scallion(s)

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.
Notes
Because Napa cabbage is rather delicate, this slaw is best made just a few hours before serving. All of the ingredients can be prepped the day before but we suggest that you toss them with the dressing just an hour or two before eating.

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