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Asian Slaw Salad with Miso Ginger Dressing

A refreshing and colorful salad that combines the crunch of fresh vegetables with a flavorful miso ginger dressing, perfect for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 cups green cabbage, finely shredded Be sure to slice it as thin as possible for the best results!
  • 2 cups red cabbage, finely shredded Look for deep, vibrant heads for optimal freshness.
  • 2 radishes, julienned You can substitute with daikon radish for a milder flavor.
  • 1 carrot, peeled & julienned Use a julienne peeler or grater for ease.
  • 1 tablespoon black sesame seeds Perfect for a final garnish.
For the Dressing
  • 1 inch fresh ginger, finely grated Use a microplane for best results.
  • 1 clove garlic, finely grated Always use fresh for the best flavor.
  • 2 tablespoons mellow miso Lends a subtle sweetness and umami richness.
  • 2 tablespoons rice wine vinegar Balances out the richness of the miso.
  • 1 tablespoon tamari or coconut aminos Choose for gluten-free options.
  • 2 teaspoons toasted sesame oil (optional) Adds a nutty element.
  • 3 tablespoons water To thin out the dressing.

Method
 

Make the Dressing
  1. In a small bowl, whisk together the fresh ginger, garlic, mellow miso, rice wine vinegar, tamari, toasted sesame oil, and water until smooth and creamy.
Prepare the Vegetables
  1. In a large mixing bowl, toss together the green cabbage, red cabbage, julienned radishes, julienned carrot, and black sesame seeds. Ensure everything is evenly mixed.
Combine Everything
  1. Pour the dressing over the salad mix and toss gently to coat the vegetables evenly.
  2. Serve immediately for a crispy texture or let it sit in the fridge for 30 minutes to an hour to allow flavors to meld.

Notes

This salad holds up beautifully in the fridge for up to 5 days. It's best consumed within 3 days for the best texture.