My F&W
quick save (...)
Asian Coleslaw with Miso-Mustard Dressing
© John Kernick

Asian Coleslaw with Miso-Mustard Dressing

  • TOTAL TIME: 25 MIN
  • SERVINGS: 10
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

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

  1. 2 tablespoons rice vinegar
  2. 1/4 teaspoon sugar
  3. Salt
  4. 1 cup celery leaves
  5. 5 tablespoons honey mustard
  6. 5 tablespoons mayonnaise
  7. 1/4 cup yellow miso paste
  8. 1 1/2 pounds green cabbage, finely shredded
  9. 1/2 pound red cabbage, finely shredded
  10. 6 large celery ribs, thinly sliced
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.