Author Notes
Cabbage slaw with avocado, cilantro, daikon radish, and miso-honey vinaigrette —julia sherman
Ingredients
- Salad
-
1 / 4
purple cabbage
-
1 / 4
green cabbage
-
1
medium carrot, peeled
-
1 - 2
small daikon radish, peeled
-
4
green onions
- Dressing
-
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
Directions
-
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.
See what other Food52ers are saying.