Category: Sides / Vegetarian

Prep Time: 40 minutes

Yield: 4-6 servings

Ingredients

2 tablespoons rice vinegar or white wine vinegar 

2 tablespoons white miso paste 

1 teaspoon grated fresh peeled ginger 

1/2 tablespoon fresh lemon juice 

1/2 teaspoon honey 

2 tablespoons sesame oil 

2 tablespoons vegetable oil 

Salt and pepper 

6 cups thinly sliced green and/or red cabbage (about 1 small head total) 

2 large carrots, julienned or thinly sliced 

4 large radishes, julienned or thinly sliced 

4 scallions, thinly sliced on the diagonal

Instructions

  1. In a small bowl, whisk together the vinegar, miso, ginger, lemon juice, and honey. Slowly whisk in the sesame oil until emulsified, then the vegetable oil. Season with salt and pepper and set aside. (You can also make the dressing in a blender.) 
  2. In a large bowl, combine the cabbage, carrots, radishes, and scallions. Start with about half of the dressing and toss to combine. Add more dressing until well dressed.
  3. The dressing will keep, covered in the refrigerator, for about 4 days. Whisk before using.