Creamy Tahini Miso Slaw
If you like coleslaw, you’re going to love this. By replacing the mayonnaise with a tangy, savoury miso dressing, you achieve a much more balanced dish that is deeply moreish, not sickly sweet as are some traditional coleslaws. As you’d expect, it’s great served at a barbecue.
The key to getting this dish right is in cutting the cabbage and carrots into thin julienne. If the vegetables are cut too thickly, they don’t absorb the dressing so well.
Serves 4–6 as a side dish
250 g/9 oz/2½ cups white cabbage, shredded into long strips
150 g/5½ oz/1½ cups red cabbage, shredded into long strips
150 g/5½ oz/1¹ ⁄ ³ cups carrot, julienned into 5 cm (2 in) strands
1 eating apple, grated
3 tbsp white miso
juice of 1 lemon
1 tsp peeled and grated root ginger
1 tsp caster (superfine) sugar
3 tbsp tahini
2 tbsp natural yogurt
1 tbsp olive oil
2 spring onions (scallions), finely chopped
Mix both types of cabbage, the carrot and apple in a large bowl and toss together with your hands.
In a small bowl, mix the miso with the lemon juice and stir until smooth. Add the ginger, sugar and tahini and mix again. Finally stir in the yogurt and olive oil with the spring onions.
Pour the dressing over the vegetables and mix thoroughly. Leave to rest for 20 minutes before serving. This keeps for 2 days, covered, in the fridge. Stir it before serving.
The featured recipe is from Miso Tasty: The Cookbook by Bonnie Chung
