My F&W
quick save (...)
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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    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.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.