Make Ahead

Crunchy Cabbage Salad with Miso-Ginger Dressing

January 25, 2013
8 Ratings
Photo by James Ransom
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

  • Prep time 10 minutes
  • Cook time 10 minutes
  • 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
In This Recipe
  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.

See what other Food52ers are saying.

  • melissa y
    melissa y
  • Abbey Olson Boyer
    Abbey Olson Boyer
  • Amanda Arnold
    Amanda Arnold
  • Hannah Mark
    Hannah Mark
  • sílvia
Cleo Brock-Abraham and Julia Turshen are the two best friends behind Weird & Ravenous, a production company that makes fresh content about food and the relationships it inspires. With a careful understanding of the many factors that go into preparing a meaningful meal, Weird & Ravenous is stirring the pot.

    32 Reviews

    melissa Y. October 9, 2020
    Do yourself a favor and make double the amount of dressing, just like Abbey says! It is a delicious crudite dip for cucumbers, carrots, peppers, etc. And it benefits from a second or third day to let the flavors meld. I like adding an onion to the slaw as well.
    nplante May 25, 2020
    This was delicious and easy to prepare. I added cilantro and a small can of mandarin oranges to the salad. Great for a side dish at a barbecue.
    nplante May 25, 2020
    This was delicious and easy to prepare. I added cilantro and a small can of mandarin oranges to the salad. Great for a side dish at a barbecue.
    Abbey O. May 24, 2020
    Such a good dressing! I recommend doubling it because you will want to have extra for tomorrow’s lunch.
    Merry December 14, 2019
    Don't you hate being the last (at least for now) person to find something delicious? We made this last night to serve with salmon burgers - great combination and we agree, that dressing is perfect!
    patch September 1, 2015
    I just made this and wow, very very good. The dressing is to die for. I made a mistake and shredded the cabbage too finely on my slicer shredder. Next time I make this and yes there will be many more next times I will shred on the coarse side.
    Clover88 March 22, 2015
    Great quick side dish (and we always have these ingredients in the fridge).
    Amanda A. March 9, 2015
    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.)
    Hannah M. November 7, 2014
    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).
    emcsull November 7, 2014
    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, it is not that much more expensive than in the stores and you can even get a spar-abo !
    ;) Ellen
    Hannah M. November 9, 2014
    Thanks so much Ellen! I'll be sure to look into that :)
    Bela October 19, 2014
    What can be substituted for miso - how about tahini?
    Helen April 10, 2014
    emcsull January 27, 2014
    what a terrific recipe ! I have been hunting for a good Asian type slaw and this is so easy and so tasty, thanks.
    rb January 24, 2014
    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??
    sílvia January 22, 2014
    I added toasted peanuts and a bit of mirin to the sauce, definitely making this again!
    Petite F. January 13, 2014
    Delish avec toasted peanuts or slivered alomonds!!
    monica M. January 11, 2014
    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.
    Franca November 28, 2013
    Made this last night. I added 2 tablespoons of mirin to the dressing. Delish!
    DBDubs October 1, 2013
    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.
    DMS May 27, 2013
    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.
    Girlfromipanema May 20, 2013
    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.