I love all kinds of coleslaw, or just “slaw” as many people call it. I even like the sometimes mediocre, very creamy slaw served in those little paper cups alongside a sandwich at the deli or diner.
But I like to change up the notion of slaw, too, from the traditional all-American mayo-based types to this version, which is based on the salads we get when we go to Japanese restaurants. My older son, Jack, craves this gingery-miso dressing and I figured it would be great tossed with a jumble of crunchy shredded vegetables.
For the best crunch, toss the salad with the dressing no longer than 6 hours before serving, and keep it refrigerated. The dressing is wonderfully potent, so you may not need all of it. Leftover dressing is great drizzled over brown rice.
1 tablespoon grated fresh ginger
1 shallot, chopped
2 tablespoons yellow or white miso
2 tablespoons vegetable or canola oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 cups finely shredded green or red cabbage
6 large carrots, peeled and shredded or cut into very thin matchsticks
1 kohlrabi, jicama or celeriac (or a combination) peeled and shredded or cut into very thin matchsticks
Toasted sesame seeds, to garnish (optional)
In a small bowl, whisk together the ginger, shallot, miso, oil, vinegar, soy sauce and sesame oil.
In a large serving bowl, combine the cabbage, carrots and kohlrabi.
Drizzle about three-quarters of the dressing over the slaw, then toss well.
Taste and adjust with additional dressing as desired.
Associated Press