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Author Notes: Cabbage slaw with avocado, cilantro, daikon radish, and miso-honey vinaigrette —julia sherman
- 1 / 4 purple cabbage
- 1 / 4 green cabbage
- 1 medium carrot, peeled
- 1 - 2 small daikon radish, peeled
- 4 green onions
- 1 tablespoon white miso paste
- 1 teaspoon fresh grated ginger
- 1 clove garlic
- 1 tablespoon peanut oil
- 1 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.