Red cabbage slaw is rich and vibrant; a treat for the eyes and simple to make. Pair it with some grilled fish, halloumi or chicken. This delicious recipe uses miso to make it creamy without using mayonnaise.
Miso, like yogurt, is a live food packed with bacteria that’s good for you. It adds a savoury, umami flavour to food and can be used in lots of ways. Traditionally, miso is made using cooked soya beans, koji culture, salt and often a grain such as rice or barley. These ingredients are fermented and then slowly aged which can take anything from three months to three years, depending on what kind of flavour and texture is required.
- 2 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 2 carrots, julienned
- 1 apple, julienned
- 3-5 spring onions, finely sliced
- 1 tablespoon black sesame seeds
- 1-inch fresh ginger, finely grated
- 1 clove garlic, finely grated
- 2 tablespoons Clear Spring Sweet White Miso
- 2 tablespoons rice wine vinegar
- 1 tablespoon tamari
- 3 tablespoon water
- chilli flakes optional
In a small bowl, whisk together the ingredients for the dressing. Alternately you can use a small blender to combine until smooth. Set aside.
In a large bowl, toss the cabbage, carrots, apple, spring onion and sesame seeds together with the dressing. You can also omit the sesame seeds and serve them as a garnish.
Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for a few hours for a more slaw-like texture and to let the flavours mingle a bit. Both ways are great. Depending on how you are serving the dish it can be served at room temperature or cold.