Crunchy Cabbage Salad with Miso-Ginger Dressing

By • January 25, 2013 • 26 Comments

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Author Notes: This incredibly flavor-packed, completely vegan dressing turns inexpensive cabbage and carrots into a memorable side dish with tons of texture. We like this alongside brown rice and avocado or underneath any grilled protein. The easy Miso-Ginger Dressing is also a great dip for vegetables.Weird & Ravenous

Serves 4

  • 1 teaspoon finely grated fresh ginger
  • 1 small garlic clove, grated
  • 2 tablespoons miso paste
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons water
  • 3 cups finely shredded cabbage (about ¾ pound cabbage)
  • 1 large carrot, peeled and cut into very thin matchsticks
  • 1 tablespoon black sesame seeds, toasted
  1. In a small bowl, whisk together the ginger, garlic, miso, vinegar, soy sauce, sesame oil and water. and set it aside.
  2. In a large bowl, toss the cabbage, carrots and sesame seeds together with the dressing. Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for up to a few hours if you prefer it more slaw-like.
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Comments (26) Questions (0)

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about 1 month ago Clover88

Great quick side dish (and we always have these ingredients in the fridge).

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about 1 month ago Amanda Arnold

Served this (to myself) with baked peanut & soy sauce tofu and cilantro. From here on out I will always have this dressing in my fridge to put on everything I eat (/to drink and blow up from consuming 2398742% of my day's sodium and not regret it.)

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6 months ago Hannah

I've been meaning to comment on this for a while - I've made it several times and it's always delicious. I haven't been able to find miso (I live in Germany, and some things can be hard to come by), but necessity is the mother of invention, and so I always use a tablespoon of tahini, a tablespoon of tamari, and a tablespoon of tomato paste or gochujang - depends what's around. It works beautifully. Other than that it's pretty perfect, and works with any kind of raw, delicious, crunchy vegetable (not just cabbage).

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6 months ago emcsull

say Hannah, I live in Germany too, and fortunately Oriental shops of all kinds have sprung up in Munich where I live but BUT you can order miso on amazon.de, it is not that much more expensive than in the stores and you can even get a spar-abo !
;) Ellen

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6 months ago Hannah

Thanks so much Ellen! I'll be sure to look into that :)

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6 months ago Bela

What can be substituted for miso - how about tahini?

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about 1 year ago Helen

THESE LOOK YUMMY!!!

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about 1 year ago emcsull

what a terrific recipe ! I have been hunting for a good Asian type slaw and this is so easy and so tasty, thanks.

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over 1 year ago rb

Is there a difference between Rice Vinegar and Rice Wine Vinegar- that the recipe requires? Wondering if I did something wrong... Made this with yellow miso and rice vinegar - smells great but tasted too salty and a little bitter - was able to save it with some honey... help??

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over 1 year ago sílvia

I added toasted peanuts and a bit of mirin to the sauce, definitely making this again!

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over 1 year ago Petite fee

Delish avec toasted peanuts or slivered alomonds!!

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over 1 year ago monica medrek

Loved this. Can I share it with clients? On fb? I agree that cilantro is a great addition. I also tried a little peanut butter with mine. Delish.

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over 1 year ago Franca

Made this last night. I added 2 tablespoons of mirin to the dressing. Delish!

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over 1 year ago DBDubs

SO good!!!! Only modification was to use white miso (what I had in the fridge). Loved it on the cabbage slaw...and caught my boyfriend eating the leftover dressing with a spoon! Made a second batch of dressing for a green salad with frisée and loved it.

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almost 2 years ago DMS

Delish! I used red miso and added some scallions and served it with a lime-pepper tilapia. Next time will try it with tortillas and top with cilantro for an Asian flavor fish taco.

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almost 2 years ago Girlfromipanema

I made this salad for a potluck, and it went over really well. I dressed the cabbage and carrots right before I left the house, and about two hours later the cabbage had broken down and released some liquid, making it really crunchy and concentrated with flavor. I will say that it's important to grate the ginger and garlic- I minced them and had a few people bite into chunks. I would definitely make this again.

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about 2 years ago loubaby

I love making cabbage salads without mayonnaise and this sounds great...thanks so much

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about 2 years ago Weird & Ravenous

Yes, we do too, especially since they're ideal for picnics!

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about 2 years ago estollmeyer

I added a dab of brown sugar to the dressing. I also added shredded carrot, slivered red bell pepper, and sliced scallions. Thank you for sharing your recipe!

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about 2 years ago Weird & Ravenous

Sounds colorful and great!

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about 2 years ago Midge

Loved this! Will definitely be making it again. Thanks!

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about 2 years ago Weird & Ravenous

yay!

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about 2 years ago Abs284

This recipe is genius. I just ate it with a pile of quinoa and half an avocado, sliced and salted. It's so delicious, and makes a nice, tasty pile of slaw to pick at all afternoon!

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about 2 years ago Weird & Ravenous

Yum!

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about 2 years ago DeWitt Whittington

Is this red or white miso?

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about 2 years ago Weird & Ravenous

Hi! It works with either!