Napa Cabbage and Carrot Slaw with Miso Dressing
- Total Time
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.
sesame seeds2 Tbsp
rice vinegar¼ cup(s)
canola oil3 Tbsp
miso2 Tbsp, white-variety
low sodium soy sauce1 tsp
minced garlic1 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
- 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.