Coleslaw With Miso Dressing  

By Dawn Perry

Updated June 13, 2022

Coleslaw With Miso Dressing  
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Rating
5(954)
Comments
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Red cabbage is especially pretty in this dish, but green cabbage, napa or savoy would work just as well, so use whatever you like. This recipe makes a generous amount of dressing so that you can dress the slaw to your liking. Start by tossing the cabbage with half the miso mixture, then add more until it's dressed to your idea of perfection. Whatever you don’t use can be tossed with other salad greens, drizzled over rice, or used as a dip for crunchy cucumbers, snap peas or carrots.

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Ingredients

Yield:4 to 6 servings 
  • ⅓cup rice vinegar
  • ⅓cup vegetable or other neutral oil 
  • 2tablespoons yellow or red miso
  • 2tablespoons honey
  • Kosher salt (such as Diamond Crystal)
  • Black pepper
  • 1¼pounds red cabbage (about ½ large head), cored and thinly sliced (about 6 cups) 
  • 1cup coarsely chopped cilantro leaves and tender stems
  • ½cup roasted, salted peanuts 
  • 1tablespoon lime juice 
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

243 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 5 grams protein; 337 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, whisk together vinegar, oil, miso and honey. Season with a pinch of salt (miso is salty, so don’t overdo it) and a few grinds of black pepper.

  2. Step 2

    Roughly chop any long pieces of cabbage so they are bite-size. Transfer cabbage to a large bowl and toss with half the dressing, adding more as you like. Slaw can be made up to this point up to 1 day ahead.

  3. Step 3

    Just before serving, add cilantro, peanuts and lime juice, and toss to combine.

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Ratings

5 out of 5
954 user ratings
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Comments

st

Made this for a cookout yesterday and it was a hit with everyone! Made some minor adjustments based on what I had but would trust the recipe entirely as is, and I appreciate its adaptability. I added sesame oil and seeds, plus cashews because I didn’t have peanuts. Will definitely make again.

laura32469

This was delicious. I only had 15 oz of red cabbage and so I added 2 grated carrots to make up the difference. I added a seeded diced jalapeño along with the carrots, cabbage, and salad dressing for about 1 hour serving to let the cabbage wilt. Chopped the peanuts so that they would be more diffuse in the salad. Followed the rest of the recipe precisely and I will make this again and again.

Sara Grace

I subtracted 1 tbsp honey and added one tbsp peanut butter, plus a little nub of ginger, and was very happy with this recipe.

Emily

Really great, simple recipe.

Lily

I’d take this salad to a desert island with me. Also, lasts quite a while in the fridge. Solid lunch option.

Rissie Lundberg

I added one shredded carrot for a little color. It turned out well!

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