Creamy Miso Coleslaw
Just in time for your Labor Day barbecues and picnics. I sent this recipe to all of my e-mail subscribers as part of a summer salad series, but it's so good, I had to share it here too!
The Miso Lime Dressing really takes a standard coleslaw to the next level. It's complex, yet bright. And the sunflower seeds add the most delicious toasty finish.
Creamy Miso Vegan Coleslaw
Serves 4-6
1 medium head Napa cabbage, shredded
2-3 medium carrots, peeled into thin ribbons
5 radishes, thinly sliced
3 scallions, white and light green parts only, thinly sliced on the diagonal
1/3 cup toasted, unsalted sunflower seeds (plus more for topping)
Miso Lime Dressing
Combine vegetables in a large salad bowl. Add half the dressing and toss well to coat. Taste and add more dressing as desired. (I tend to error on the side of less dressing.) Add sunflower seeds and toss once more. Top with an additional sprinkling of sunflower seeds and serve.
Miso Lime Dressing
2 Tbs. white miso
2 Tbs. lime juice
1 tsp. honey
1/2 cup avocado or coconut oil mayonnaise
Whisk together miso, lime juice, and honey until disolved. Add mayonnaise and whisk again until well combined.
Note: You can make the dressing and prepare the vegetables up to one day ahead. Store them separately and simply toss together when ready to serve.
