Miso Ginger Sesame Slaw
Equipment
- Mandoline or sharp knife
Ingredients
- 4 cups green cabbage or savoy cabbage thinly shredded
- 3 cups red/ purple cabbage thinly shredded
- 2 medium carrots, shredded
- 2 small Persian cucumbers thinly sliced
- 6-7 spring onions trimmed and chopped
- ⅓ cup toasted almonds
- 2-3 tbsp toasted sesame seeds
- 2 cups cooked chicken or edamame(optional)
Miso Ginger Dressing
- 1 tbsp white miso paste
- 1-2 tbsp honey
- 3 tbsp tahini, stirred or any nut butter
- 2 tbsp white vinegar
- 2 tsp ginger grated
- 2 small cloves garlic
- 1-2 tbsp toasted sesame oil use 2 for stronger flavor otherwise use one
- 1 tbsp soy sauce or one teaspoon salt
- 1 cup mixed herbs (cilantro mint) chopped
- 1 tsp gochujang paste or sriracha
- 2-4 tbsp water to thin the dressing
Instructions
- Prepare all the vegetables, add the veggies and half the herbs to a large bowl.
- In a small food processor start by processing the ginger and garlic so they're chopped into small pieces. Add the remaining ingredients and blend until smooth.
- Taste and add more salt or other seasoning if desired or a little water to adjust the consistency.
- Pour it all over the vegetables and gently toss well. Top the slaw with the remaining herbs, toasted sesame seeds and almonds. Serve!
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