Coleslaw With Miso Dressing
Updated June 13, 2022
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
⅓ cup rice vinegar
⅓ cup vegetable or other neutral oil
2 tablespoons yellow or red miso
2 tablespoons honey
Kosher salt (such as Diamond Crystal)
Black pepper
1 ¼ pounds red cabbage (about ½ large head), cored and thinly sliced (about 6 cups)
1 cup coarsely chopped cilantro leaves and tender stems
½ cup roasted, salted peanuts
1 tablespoon lime juice
Nutritional analysis per serving (4 to 6 servings)
17 grams carbs; 243 calories; 11 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 19 grams fat; 3 grams fiber; 337 milligrams sodium; 5 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a small bowl, whisk together vinegar, oil, miso and honey. Season with a pinch of salt (miso is salty, so don’t overdo it) and a few grinds of black pepper.
- Step 2
Roughly chop any long pieces of cabbage so they are bite-size. Transfer cabbage to a large bowl and toss with half the dressing, adding more as you like. Slaw can be made up to this point up to 1 day ahead.
- Step 3
Just before serving, add cilantro, peanuts and lime juice, and toss to combine.
Private Notes
Comments
Made this for a cookout yesterday and it was a hit with everyone! Made some minor adjustments based on what I had but would trust the recipe entirely as is, and I appreciate its adaptability. I added sesame oil and seeds, plus cashews because I didn’t have peanuts. Will definitely make again.
This was delicious. I only had 15 oz of red cabbage and so I added 2 grated carrots to make up the difference. I added a seeded diced jalapeño along with the carrots, cabbage, and salad dressing for about 1 hour serving to let the cabbage wilt. Chopped the peanuts so that they would be more diffuse in the salad. Followed the rest of the recipe precisely and I will make this again and again.
I subtracted 1 tbsp honey and added one tbsp peanut butter, plus a little nub of ginger, and was very happy with this recipe.
I made this because I needed a salad happened to have all of the ingredients. The combination was much better than I expected! And even better on day 2 and 3.
This was delicious as written and if you don't know yet about the misos from Shared Cultures you definitely should.
I used white miso, cashews instead of peanuts, and omitted the honey (sweet cabbage sounded gross). I added chickpeas for protein, and this was so good! It definitely doesn’t need salt, since the miso lends so much flavor. If you’re making leftovers, the cabbage softens a bit so be careful not to over dress.