Miso Sesame Slaw Recipes

MISO-SESAME DRESSING

Steps:

• In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.

MISO-SESAME SLAW

Steps:

• Whisk 3 tablespoons rice vinegar, 1 tablespoon each white miso, honey, toasted sesame oil and vegetable oil and 1 teaspoon soy sauce in a large bowl. Add 4 cups shredded red cabbage, 1 grated carrot, 1/2 grated small peeled celery root and 1 sliced scallion. Toss; season with salt and pepper.

MISO SESAME DRESSING

Steps:

• Whisk miso paste into rice vinegar in a bowl until smooth. Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the vinegar mixture.

BROCCOLI SLAW WITH MISO-GINGER DRESSING

Steps:

• Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate broccoli stems and carrots into a large bowl.
• Whisk miso paste, orange zest, orange juice, ginger, rice vinegar, and sesame oil in another large bowl until smooth. Add broccoli stems, broccoli heads, and carrot and toss to combine. Cover and chill until ready to serve. Toss with cilantro, mint, basil, and scallions, transfer to a serving dish, and top with coconut.
• Do Ahead
• Slaw can be made and chilled for up to 8 hours.

MISO-SRIRACHA GLAZED SALMON WITH SPICY SLAW

Steps:

• For the Salmon: Preheat the broiler.
• In a small nonreactive bowl, combine the sesame oil, brown sugar, soy sauce, miso, Sriracha and garlic.
• Line a rimmed baking pan with foil (this will make clean-up much easier later on) and spray with cooking spray or lightly grease with oil. Place the salmon on the foil and brush some of the glaze over the salmon, enough to evenly cover the surface.
• Broil 6 inches from the flame, basting the salmon twice with more glaze. Broil until the salmon flakes easily at the center of the fillet, 9-10 minutes. Don't be alarmed if you see some smoke. That's what the soy sauce does when it's caramelizing.
• Remove salmon from baking pan and transfer fillets to plates. Garnish with green onion and serve with Spicy Slaw.
• For the Slaw: First, make the dressing. In a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger and sugar. Cover and refrigerate until ready to use.
• Next, make the slaw. In a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeno, green onions, cilantro and mint.
• Add the dressing and toss to mix. Season with salt & pepper to taste.

SESAME SLAW

Steps:

• In a large bowl, combine the cabbage, green pepper and onion. Whisk the vinegar, sugar, sesame seeds and salt. Pour over cabbage mixture; toss to coat. Cover and refrigerate until serving.

MISO DRESSING

Steps:

• In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.

COLESLAW WITH MISO DRESSING

Steps:

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

VEGETABLE SLAW WITH MISO DRESSING

Steps:

• Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce, and ginger in blender; blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper.
• Combine jicama, cucumber, red bell pepper, carrot, and chopped fresh cilantro in large bowl. Toss vegetables with enough miso dressing to coat.
• *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.