Asian Coleslaw with Miso-Mustard Dressing

Marcia Kiesel tosses cabbage and celery in a creamy dressing, then cleverly garnishes the slaw with quick-brined celery leaves.

 

Slideshow:  Make-Ahead Picnic Salads

 

  • Total Time:
  • Servings: 10
KEY: Spring, Summer, Fast - Column, Barbecue/Cookout, Asian, Salads, Side Dishes, Basic/Easy, Fast, Healthy, Make Ahead, No-Cook, Vegetarian

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Ingredients

  • 2 tablespoons rice vinegar
  • 1/4 teaspoon sugar
  • Salt
  • 1 cup celery leaves
  • 5 tablespoons honey mustard
  • 5 tablespoons mayonnaise
  • 1/4 cup yellow miso paste
  • 1 1/2 pounds green cabbage, finely shredded
  • 1/2 pound red cabbage, finely shredded
  • 6 large celery ribs, thinly sliced

How to make this recipe

  1. In a bowl, combine the vinegar, sugar and 1/4 teaspoon of salt. Add the celery leaves; toss to coat. Let stand for 10 minutes.
  2. In a bowl, mix the mustard, mayonnaise and miso. Add the cabbages and celery ribs and toss to coat; season with salt. Transfer the slaw to a serving bowl. Top with the celery leaves and serve.

Notes

One serving 121 cal, 12 gm carb, 7 gm fat, .9 gm sat fat, 2 gm protein, 3 gm fiber.

Contributed By Photo © John Kernick Published August 2010

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