Zutaten für Asian Coleslaw With Miso Ginger Dressing
- 1/4 cup rice vinegar
- 2 tablespoons white miso paste
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sugar
- 1/2 cup grapeseed oil
- Salt and fresh ground black pepper, to taste
- approx. 4 cups shredded green cabbage
- approx. 4 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced radishes
- 1/2 cup thinly sliced scallions
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Zubereitung von Asian Coleslaw With Miso Ginger Dressing
- In a food processor, combine 1/4 cup rice vinegar, 2 tablespoons white miso paste, 1/4 cup mayonnaise, 2 tablespoons lemon juice, 1 tablespoon grated fresh ginger, and 1 tablespoon sugar. Process until completely smooth.
- With the food processor running, slowly drizzle in 1/2 cup grapeseed oil until emulsified.
- Season the dressing generously with salt and freshly ground black pepper to taste.
- Pour 1/2 cup of the dressing into a large bowl. Refrigerate the remaining dressing for future use.
- Add 8 cups shredded green and red cabbage (about 1 small head of each), 1 cup shredded carrots, 1/2 cup thinly sliced radishes, and 1/2 cup thinly sliced scallions to the bowl.
- Toss the vegetables thoroughly with the dressing to coat evenly.
- Serve the coleslaw slightly chilled or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
27g
Fat
14g
Carbs
4g
