Salads
Miso & Ginger Slaw
A clean, crisp, fresh slaw that makes the best of summery veg. We hope it shows that slaws needn’t always be dressed in lashings of mayo. The flavour is a built around miso, a fermented rice paste. It has a deeply savoury flavour that pairs well with herbs, sesame, and plenty of crisp veg.
Cook's notes
Using a veg peeler to prepare raw veg is a great trick. It gives you thin, even slices with plenty of surface area to carry dressings and flavour. It’s also often faster and safer than using a knife.
Ingredients
- piece of fresh ginger
- 2 tbsp rice wine vinegar
- 2 tbsp white miso
- plain vegetable or sunflower oil
- pointed cabbage, use ½
- 60g radishes
- 60g spring onions
- 2 carrots
- small bunch coriander
- 1 tbsp sesame seeds
- salt, to taste
Method
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Step 1
To make the dressing, peel and finely grate enough ginger to give you a generous teaspoon’s worth. Add it to a mixing bowl with the vinegar and miso, and whisk together. Slowly add 3 tbsp of oil, whisking as you go, until you have a thick, emulsified dressing.
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Step 2
Halve the cabbage and pop one half back in the fridge for another day. Cut away any tough-looking root and core with a V-shaped cut, then shred the cabbage as finely as you can.
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Step 3
Remove the tops from the radishes and cut them into an interesting mix of thin slices and wedges. Trim and very finely slice the spring onions.
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Step 4
Use a veg peeler to peel the carrots, and then pull them lengthways into long, thin ribbons; keep turning and peeling until they’re all used up. You can keep them as ribbons, or slice them lengthways into thin strands for a more refined finish.
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Step 5
Finely chop the coriander, stalks and all.
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Step 6
Throw the cabbage, radishes, spring onions and carrots into the bowl of dressing, along with the coriander and sesame seeds. Mix well, taste, and tweak the seasoning to your liking if you think it needs it. Serve immediately. This slaw is best eaten straight away, as the dressing will soften the veg over time. If preparing ahead, keep the dressing and veg separate until just before serving.