Crunchy Miso Slaw

Miso Slaw

Miso Slaw

This miso slaw is everything and more! It’s cold, crispy, crunchy, and full of complex flavors that perfectly blend to create an umami explosion in every bite! This recipe is super easy to make, you just need a good food processor, to shred the cabbage and carrots and then simply whip up the miso dressing for the slaw!  The slaw is super versatile we top portobello mushroom “burgers” with the slaw, I spoon it into lettuce wraps, and often times I will add a few scoops of the slaw to some mixed greens, slice some cucumber and avocado, and top with fresh cilantro and mint to create a quick and easy Asian -inspired salad for an easy and yummy lunch!

Practice Food Combining | Best Combines With Proteins Or Neutrals

This slaw recipe is considered neutral in food combining since the dish is comprised of vegetables and some seasonings. This slaw combines well with either proteins or starches. A great example of combining this slaw with a protein would be topping this slaw with some wild-caught salmon or maybe some grilled free-range chicken. If you’re in the mood for starches I would combine this slaw with some coconut jasmine rice or make a stuffed sweet potato! I love to roast whole sweet potatoes, cut them open and top the potatoes with the miso slaw and sliced avocado for a super easy plant-based meal!

Eat The Miso Slaw With

  • Portobello Burgers
  • In Lettuce Cups With Mushrooms Or Choice Of Protein
  • On Its Own
  • Add To Green Salads

More Recipes To Try

Miso Slaw

Miso Coleslaw

Anna Purcell
This miso slaw is everything and more! It’s cold, crispy, crunchy, and full of complex flavors that perfectly blend to create an umami explosion in every bite! 
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Sides
Cuisine Asian
Servings 8 People

Equipment

  • Food Processor

Ingredients
  

Base

  • 3 Cups Shredded Carrots
  • 3 Cups Shredded Green Cabbage
  • 3 Cups Shredded Red Cabbage
  • 2 Sheets Nori Paper
  • 1/4 Cup Veganaise

Dressing

  • 2 Tbsp Red Miso Paste
  • 2 Tbsp Rice Wine Vinegar
  • 1/4 Cup Filtered Water
  • 1/4 Cup Lime Juice
  • 2 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 2 In Knob Grated Fresh Ginger
  • 1 Clove Grated Garlic
  • 3 Tbsp Coconut Aminos
  • 3 Dashes Favorite Hot Sauce

Instructions
 

  • Begin by shredding your red and green cabbage as well as your carrots. I prefer to use a food processor for this because it is much faster!
    Next, combine your shredded cabbage and carrots into a large mixing bowl with your veganaise and mix until throroughly combined.
    In a separate bowl, combine all dressing ingredients and whisk together. The dressing makes quite a bit of liquid and is not required for the entire recipe. I used about half of the dressing in the coleslaw and used the rest to marinate my portobello mushrooms before roasting. It can also be saved and used as a salad dressing!
    Dress the coleslaw and throughly incorporate the dressing and veggies! You may serve immediatly or refrigerate for up to a day before enjoying the miso slaw mix to combine. Enjoy!
Keyword Miso Slaw

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