Crunchy Cabbage Salad with Miso-Ginger Dressing

January 25, 2013

Test Kitchen-Approved

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
Prep time: 10 min
Cook time: 10 min

Ingredients

  • 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

Directions

  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.

More Great Recipes:
Salad|Salad Dressing|Japanese|American|Soy Sauce|Vegetable|Vinegar|Miso|Cabbage|Carrot|Sesame Oil|Make Ahead

Reviews (27) Questions (1)

27 Reviews

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 amazon.de, it is not that much more expensive than in the stores and you can even get a spar-abo !<br />;) 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
THESE LOOK YUMMY!!!
 
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. <br />
 
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.
 
loubaby February 13, 2013
I love making cabbage salads without mayonnaise and this sounds great...thanks so much
 
Author Comment
Weird &. February 14, 2013
Yes, we do too, especially since they're ideal for picnics!
 
estollmeyer February 7, 2013
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!<br />
 
Author Comment
Weird &. February 14, 2013
Sounds colorful and great!
 
Midge February 5, 2013
Loved this! Will definitely be making it again. Thanks!
 
Author Comment
Weird &. February 14, 2013
yay!
 
Abs284 January 29, 2013
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!
 
Author Comment
Weird &. January 29, 2013
Yum!
 
DeWitt W. January 27, 2013
Is this red or white miso?<br /><br />
 
Author Comment
Weird &. January 29, 2013
Hi! It works with either!