Vegetable Slaw With Miso Dressing Recipes

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MISO-SESAME SLAW



Miso-Sesame Slaw image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

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.

BROCCOLI SLAW WITH MISO-GINGER DRESSING



Broccoli Slaw with Miso-Ginger Dressing image

Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors in this mix can add bright tang as a side to any meal.

Provided by Katherine Sacks

Categories     Salad     Ginger     Side     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Coconut     Mint     Basil     Broccoli     Carrot     Healthy     Low Cholesterol     Vegan     Cilantro     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher     Small Plates

Yield 4 cups

Number Of Ingredients 13

1 bunch broccoli (about 1 1/2 pounds), stems peeled, heads coarsely chopped
2 medium carrots (about 3 ounces), peeled
1/3 cup white miso paste
1/2 teaspoon finely grated orange zest
1/4 cup fresh orange juice
2 tablespoons finely grated peeled ginger
2 tablespoons unseasoned rice vinegar
1 tablespoon toasted sesame oil
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped fresh Thai or regular basil
2 scallions, trimmed, thinly sliced
1/4 cup unsweetened coconut flakes, toasted, coarsely chopped

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.

VEGETABLE SLAW WITH MISO DRESSING



Vegetable Slaw with Miso Dressing image

Categories     Salad     Vegetable     Side     No-Cook     Cucumber     Bell Pepper     Carrot     Summer     Jícama     Cilantro     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

1/4 cup golden miso*
1/4 cup honey
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon oriental sesame oil
1 teaspoon soy sauce
1 teaspoon minced peeled fresh ginger
1/2 cup plus 2 tablespoons vegetable oil
1 cup matchstick-size strips peeled jícama
1 6-inch cucumber, peeled, seeded, cut into matchstick-size strips
1 red bell pepper, seeded, cut into matchstick-size strips
1 small carrot, peeled, cut into matchstick-size strips
1/4 cup chopped fresh cilantro

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.

COLESLAW WITH MISO DRESSING



Coleslaw With Miso Dressing image

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.

Provided by Dawn Perry

Categories     easy, lunch, salads and dressings, vegetables, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

1/3 cup rice vinegar
1/3 cup vegetable or other neutral oil
2 tablespoons yellow or red miso
2 tablespoons honey
Kosher salt (such as Diamond Crystal)
Black pepper
1 1/4 pounds red cabbage (about 1/2 large head), cored and thinly sliced (about 6 cups)
1 cup coarsely chopped cilantro leaves and tender stems
1/2 cup roasted, salted peanuts
1 tablespoon lime juice

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.

ASIAN COLESLAW WITH MISO-GINGER DRESSING



Asian Coleslaw With Miso-Ginger Dressing image

This is a favorite around here! Wonderful flavor! This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. So good. This recipe is from July 2004 of Food and Wine. MAKE AHEAD: The dressing can be refrigerated for up to 1 week.

Provided by NcMysteryShopper

Categories     Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup rice vinegar, unseasoned
3 tablespoons white miso (shiro)
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon fresh ginger, finely grated
1 pinch sugar
3/4 cup grapeseed oil or 3/4 cup vegetable oil
salt & freshly ground black pepper
1/2 small green cabbage, shredded (4 cups)
1/2 small red cabbage, shredded (4 cups)
4 medium carrots, shredded
4 radishes, shredded
3 large scallions, white and light green parts only, julienned

Steps:

  • In a food processor, combine the rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and process until completely smooth. With the machine on, add the grapeseed oil in a slow and steady stream. Season the dressing with salt and pepper. Pour 1/2 cup of the dressing into a large bowl and refrigerate the rest for another use.
  • Add the green and red cabbage, carrots, radishes and scallions to the bowl and toss to coat thoroughly with the dressing. Serve slightly chilled or at room temperature.

Nutrition Facts : Calories 318.5, Fat 28.9, SaturatedFat 2.9, Cholesterol 0.6, Sodium 392.6, Carbohydrate 14.8, Fiber 4.3, Sugar 6.9, Protein 3.2

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