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).