The sweet and tangy dressing for this coleslaw also makes a wonderful all-purpose dressing for any salad. Turn this dish into a vegetarian main course by tossing in some cubed baked tofu.
- 1 tablespoon yellow miso
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 3 tablespoons canola oil
- 2 teaspoons sesame oil
- 6 cups thinly sliced Napa cabbage (about 1/2 large head)
- 3 carrots grated
- 4 green onions sliced
- 1 (5.0-ounce) can sliced water chestnuts rinsed and drained
- 1/3 cup roasted peanuts or sliced almonds
Whisk together miso, mustard, honey and rice vinegar in a large bowl. Slowly whisk in canola oil and sesame oil until well blended and emulsified. Add cabbage, carrots, green onions, water chestnuts and peanuts and toss to combine. Coleslaw may be made a day ahead, covered and chilled until ready to serve.
Per serving: 190 calories (110 from fat), 12g total fat, 1.5g saturated fat, 0mg cholesterol, 170mg sodium, 18g carbohydrates (4g dietary fiber, 7g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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