Rainbow Coleslaw
Red cabbage coleslaw highlights multiple colourful vegetables and is garnished with a delicate ginger miso dressing.
Servings: 6
Ingredients
- 1/2 small/4 cups/325g shredded red cabbage
- 1 medium/200g yellow bell pepper
- 1/2 medium/200g English cucumber
- 1 medium/100g carrot
- 4-5 medium/100g radishes
- 2 pieces/30g green onions
- 1 tbsp/8g toasted sesame seeds optional
Miso Ginger Dressing:
- 1 ”/1 tbsp/15g minced fresh ginger/ginger paste
- 1 tbsp /15g white miso paste
- 1 tbsp /15ml rice vinegar
- 2 tbsp /30ml olive oil
- 1 tsp /5ml dijon mustard
- 2 tsp /10ml maple syrup
- 1/2 tsp /3g salt
Instructions
Make the dressing:
- Peel and finely mince the ginger.
- Combine in a bowl or mixing cup with rest of dressing ingredients. Whisk until smooth.
- Set aside to allow flavours to develop, preferably 1 hour.
Prepare vegetables:
- Very finely slice cabbage, removing all the core.
- Slice the bell pepper into thin strips (1/8”/3mm or less) lengthwise. Cut the cucumber in half lengthwise and into thin semi-circles.
- Peel and grate the carrot. Slice the radishes into thin rounds. Chop the green onion.
Assemble the salad:
- Create a bed of red cabbage in a large bowl. Build up one side so there is a mound of cabbage raised slightly higher than the rest.
- Next to the mound of cabbage (on top of the bed of the rest of it) stack the radishes on their edges so that the red is showing.
- Layer in the rest of a vegetables in rainbow order.
- Sprinkle with green onions and sesame seeds to top. Drizzle on dressing.
- To serve, toss the salad together so the flavours blend.
- Salad can be stored in the fridge for 2 days but cucumber and pepper will grow soft if left too long. Colours will also become muddy.
Notes
It will seem like there is very little dressing for the amount salad when drizzled on. Trust that the flavours will meld when tossed together. This is a light dressing that doesn't get soggy as it sits.