- 4
Ingredients
- Dressing (Makes 1 cup):
- • 2 tablespoons grated fresh ginger (include any juice that collects while grating)
- • 1 cup coarsely grated carrot
- • ¼ cup rice vinegar
- • 1 tablespoon shiro miso (white miso)
- • ½ teaspoon sugar
- • 1 teaspoon toasted sesame oil
- • ¼ cup canola oil
- Slaw:
- • 6 cups finely shredded red cabbage
- • 1 teaspoon kosher salt
- • Freshly ground black pepper
- • 6 scallions, thinly sliced
Preparation
Step 1
1. Make the dressing: In a food processor, pulse the grated ginger and carrot until finely ground. Add the rice vinegar, miso, sugar and sesame oil and pulse again to combine, stopping to scrape down the sides of the processor with a rubber spatula as necessary. With the processor running, drizzle the canola oil through the feeder tube and process until emulsified, about 30 seconds. Transfer the dressing to a measuring cup, cover and refrigerate until ready to use.
2. Make the slaw: In a large bowl, toss the cabbage with the salt and freshly ground black pepper to taste. Let stand until the cabbage begins to soften, about 15 minutes. Drain any liquid that collects from the bowl. (At this point, both the cabbage and the dressing can be
refrigerated separately overnight and combined the next
day.)
3. In a large bowl, toss the dressing with chilled cabbage.
Garnish with the sliced scallions and serve.