Cabbage slaw with avocado, cilantro, daikon radish, and miso-honey vinaigrette —julia sherman
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medium carrot, peeled
1 - 2
small daikon radish, peeled
white miso paste
fresh grated ginger
toasted sesame oil
sweet mirin vinegar
rice wine vinegar
white sesame seeds
black sesame seeds
In This Recipe
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.