A crunchy, spicy red cabbage salad flavored with miso and ginger. Ideal as a side for Asian meals, or as a standalone lunch. Just don’t call it a slaw!
When I was thinking about what I wanted to serve alongside the Bulgogi Lettuce Wraps we were planning on making, I knew I wanted something bright and fresh to counter-balance the rich grilled beef.
That’s when I decided to take our Asian Cabbage and Fennel Salad recipe and mix it up a bit. I love, love, love miso and the addition of it gives this dressing a richness that is almost creamy, though there’s no mayo or any dairy in it. It’s actually almost a nutty flavor. Matt said it tasted like the peanut sauce you get with satay, but even better (and there’s no peanut in it either). It also happens to be vegan and can be made gluten free if you use tamari in place of the soy and use a GF miso, like this one).
This salad is extremely simple. We just used finely shredded red cabbage and scallions but you could add any of the favorite ingredients you use in slaw. Shredded carrots would be great. Fennel would be delicious.
Aside from the miso, this dressing also calls for guachujang, which is a thick spicy Korean paste. Like miso, it adds body to the sauce, as well as heat. If you can’t find it, you could use a hot sauce like Sriracha. It’s not exactly the same but would still be delicious.
Don’t forget to check out our Asian Pantry Basics page for descriptions and links to many of the ingredients used in this dish.
Red Cabbage Salad with Spicy Miso-Ginger Dressing
For the salad:
- 3 cups red cabbage finely shredded (about 1/2 a small head)
- 2 scallions chopped into 2 inch pieces and finely shredded (or finely chopped)
For the dressing:
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 teaspoons guachujang or Sriracha, or more, to taste
- 1 teaspoon ginger finely grated
- 1 teaspoon garlic finely grated (1 small clove)
- 1 tablespoon toasted white or black sesame seeds
- Add the shredded cabbage and scallions to a large bowl and set aside.
- In a small bowl, whisk together the ingredients for the dressing. If dressing is too thick, stir in 1 tablespoon hot water. Pour the dressing over the vegetables and toss to coat. If you like it crunchy, serve it right away. If you like a softer texture, let it sit for an hour or two in the refrigerator.
- Tip: If you like it crunchy but want to make it in advance, place the vegetables on top of the dressing but don’t stir until you’re ready to serve.