Napa cabbage and carrot slaw with miso dressing
2 Tbsp, white-variety
low sodium soy sauce
uncooked cabbage (all varieties)
1 pound(s), Napa, cut into thin shreds (about 8 cups)
sweet red pepper(s)
1 large, cut into very thin strips (about 2 cups)
½ cup(s), sliced
- 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.
- 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.