Miso Cabbage Salad
Votes: 3
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This luscious Asian-inspired coleslaw is made with dark sesame oil, honey, soy sauce, and white miso paste, which infuses it with umami flavor. It's a perfect side dish for fish sandwiches or Asian-inspired fried chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups shredded red cabbage
- 1 carrot
- 1/2 celery root
- 3 tbsp. l. rice vinegar
- 1 teaspoon soy sauce
- 1 tbsp white miso
- 1 tbsp. honey
- 1 tbsp dark sesame oil
- 1 tbsp. vegetable oil
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Recipes with similar ingredients: red cabbage, carrot, celery root, miso (soybean paste), rice vinegar, sesame oil, honey
Cooking the dish according to the recipe:
- In a large bowl, combine 3 tablespoons rice vinegar, 1 tablespoon each white miso, honey, dark sesame oil, vegetable oil, and 1 teaspoon soy sauce.
- Add 4 cups shredded red cabbage, 1 grated carrot, half a small, peeled, grated celery root, and 1 chopped shallot. Stir, seasoning with salt and pepper to taste.
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