Make Ahead
by:
January25,2013
4.5
13 Ratings
- Prep time 10 minutes
- Cook time 10 minutes
- Serves 4
Jump to Recipe
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. —
- Test Kitchen-Approved
What You'll Need
Ingredients
- 1 teaspoonfinely grated fresh ginger
- 1 small garlic clove, grated
- 2 tablespoonsmiso paste
- 2 tablespoonsrice wine vinegar
- 1 tablespoonsoy sauce
- 1 teaspoontoasted sesame oil
- 2 tablespoonswater
- 3 cupsfinely shredded cabbage (about ¾ pound cabbage)
- 1 large carrot, peeled and cut into very thin matchsticks
- 1 tablespoonblack sesame seeds, toasted
Directions
- In a small bowl, whisk together the ginger, garlic, miso, vinegar, soy sauce, sesame oil and water. and set it aside.
- 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.
Tags:
- Salad Dressing
- Salad
- American
- Japanese
- Sesame Oil
- Soy Sauce
- Vinegar
- Vegetable
- Cabbage
- Carrot
- Miso
- Make Ahead
See what other Food52ers are saying.
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red135
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Adam Caniparoli
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abatjour
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Melissa Y
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Abbey Olson Boyer
Cleo Brock-Abraham and Julia Turshen are the two best friends behind Weird & Ravenous, a production company that makes fresh content about food and the relationships it inspires. With a careful understanding of the many factors that go into preparing a meaningful meal, Weird & Ravenous is stirring the pot.
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37 Reviews
red135 August 18, 2023
This is a quick and delicious slaw - the miso adds rich notes of ferments that make it taste far more complex than the time and energy spent making it! Love it - has been in rotation for years. One note: just noticed that Japanese is spelled incorrectly in the title, in case anyone at food52 is reading this :)
Adam C. December 29, 2021
I've made theis several times throughout the years. It's a godsend for unexpected dinner parties where I don't have time to go to the store. I'm curious if everyone shreds the cabbage, as specified in the recipe, or if everyone slices with a knife? The photo is CLEARLY not "finely shredded", as specified in the recipe. I've always used a cheese grater to shred the cabbage, and it's very tasty. I'm just curious if it's better with larger shreds of cabbage. I'd imagine it absorbs the dressing less well, and might need more dressing to evenly distribute the flavor.
abatjour October 14, 2021
Delicious. A bit too salty. Still ate it right out of the mixing bowl.... Maybe some tahini next time.
[emailprotected] September 1, 2021
Yum, yum, yum! Made this last night and it was fabulous! I didn't have fresh ginger, so I used 1/4 t ground, and still terrific. This is a keeper. Thank you so much!!!
Melissa Y. October 9, 2020
Do yourself a favor and make double the amount of dressing, just like Abbey says! It is a delicious crudite dip for cucumbers, carrots, peppers, etc. And it benefits from a second or third day to let the flavors meld. I like adding an onion to the slaw as well.
nplante May 25, 2020
This was delicious and easy to prepare. I added cilantro and a small can of mandarin oranges to the salad. Great for a side dish at a barbecue.
nplante May 25, 2020
This was delicious and easy to prepare. I added cilantro and a small can of mandarin oranges to the salad. Great for a side dish at a barbecue.
Abbey O. May 24, 2020
Such a good dressing! I recommend doubling it because you will want to have extra for tomorrow’s lunch.
Merry December 14, 2019
Don't you hate being the last (at least for now) person to find something delicious? We made this last night to serve with salmon burgers - great combination and we agree, that dressing is perfect!
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 !
;) 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??
Judy A. June 3, 2021
May depend on your miso. Mine was super salty as well, so I added more water and a T of honey and it was better.
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.
