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Asian Coleslaw with Miso-Mustard Dressing
© John Kernick

Asian Coleslaw with Miso-Mustard Dressing

  • SERVINGS: 10
  • FAST

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.
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