Cabbage Slaw with Miso-Honey Vinaigrette
- Source: Food52, October 17, 2014
- 1/4 purple cabbage
- 1/4 green cabbage
- 1 medium carrot, peeled
- 1- 2 small daikon radishes, peeled
- 4 green onions
1 tablespoon white miso paste
1 teaspoon fresh grated ginger
1 clove garlic
1 tablespoon peanut oil
tablespoon toasted sesame oil
1 teaspoon sweet mirin vinegar
1 teaspoon rice wine vinegar
1 teaspoon honey
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 lime, juiced
- Cut peeled carrot and daikon into 3”-4” long matchsticks pieces, set aside.
- Remove outer layer of green onions, discard. Cut off darkest green at the top of the onion (just about 1”) and the root and discard both. Cut into 3-4” strips.
- Cut cabbage into thin strips, keep purple and green cabbage separate.
- Toast sesame seeds in a small pan on stovetop until they start to brown if using white sesame, or for about 2 minutes if using black. Remove from pan and reserve in small bowl.
- In a mixing bowl, combine all dressing ingredients, grating the ginger with a micro-grater and mincing the garlic with a knife. Mix well to completely dissolve the miso, making sure there are no small chunks are left behind. Add sesame seeds, reserving a small amount for garnish.
- Dress purple cabbage lightly and put in one half of your serving bowl. Do the same with green cabbage and add to other half of the bowl.
- Dress carrots, daikon and green onion and arrange on top of the cabbage. Top with slices of avocado and sprinkle with extra sesame seeds and a handful of cilantro leaves. Serve.