Best Asian Coleslaw With Miso Mustard Dressing Recipes

ASIAN COLESLAW

Steps:

• In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
• In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

MISO HONEY DRESSING

Steps:

• Place soy sauce, miso paste, lemon juice, rice wine vinegar, garlic, ginger, and red chile paste in a food processor or blender; begin processing on low speed. Keeping processor running, slowly stream honey into food processor until smooth. Slowly stream sesame oil into mixture until evenly combined. Slowly stream olive oil into food processor until dressing is smooth.

ASIAN COLESLAW WITH SESAME DRESSING

Steps:

• Gather all the ingredients.

ASIAN-STYLE COLE SLAW

Steps:

• Combine first 4 ingredients in large bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Combine vinegar, mustard and ginger in small bowl; stir until mustard and ginger dissolve. Gradually mix in both oils and soy sauce. Pour dressing over salad; toss to blend. Season to taste with salt.

ASIAN COLESLAW WITH MISO MUSTARD DRESSING

Steps:

• 1.In a bowl, combine the vinegar, sugar and 1/4 teaspoon of salt. Add the celery leaves; toss to coat. Let stand for 10 minutes. 2.In a bowl, mix the mustard, mayonnaise and miso. Add the cabbages and celery ribs and toss to coat; season with salt. Transfer the slaw to a serving bowl. Top with the celery leaves and serve

MISO-SESAME SLAW

Steps:

• Whisk 3 tablespoons rice vinegar, 1 tablespoon each white miso, honey, toasted sesame oil and vegetable oil and 1 teaspoon soy sauce in a large bowl. Add 4 cups shredded red cabbage, 1 grated carrot, 1/2 grated small peeled celery root and 1 sliced scallion. Toss; season with salt and pepper.

COLESLAW WITH MISO DRESSING

Steps:

• In a small bowl, whisk together vinegar, oil, miso and honey. Season with a pinch of salt (miso is salty, so don't overdo it) and a few grinds of black pepper.
• Roughly chop any long pieces of cabbage so they are bite-size. Transfer cabbage to a large bowl and toss with half the dressing, adding more as you like. Slaw can be made up to this point up to 1 day ahead.
• Just before serving, add cilantro, peanuts and lime juice, and toss to combine.

ASIAN COLESLAW WITH MISO-GINGER DRESSING

Steps:

• In a food processor, combine the rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and process until completely smooth. With the machine on, add the grapeseed oil in a slow and steady stream. Season the dressing with salt and pepper. Pour 1/2 cup of the dressing into a large bowl and refrigerate the rest for another use.
• Add the green and red cabbage, carrots, radishes and scallions to the bowl and toss to coat thoroughly with the dressing. Serve slightly chilled or at room temperature.