Crunchy Cabbage Salad with Miso-Ginger Dressing

By • January 25, 2013 • 20 Comments



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 (20) Questions (0)

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5 months ago Helen

THESE LOOK YUMMY!!!

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7 months 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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7 months 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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7 months ago sílvia

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

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7 months ago Petite fee

Delish avec toasted peanuts or slivered alomonds!!

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7 months 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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9 months ago Franca

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

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11 months 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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about 1 year 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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over 1 year 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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over 1 year ago loubaby

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

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over 1 year ago Weird & Ravenous

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

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over 1 year 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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over 1 year ago Weird & Ravenous

Sounds colorful and great!

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over 1 year ago Midge

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

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over 1 year ago Weird & Ravenous

yay!

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over 1 year 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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over 1 year ago Weird & Ravenous

Yum!

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over 1 year ago DeWitt Whittington

Is this red or white miso?

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over 1 year ago Weird & Ravenous

Hi! It works with either!