Author note: Thinly sliced radishes are an excellent addition to this coleslaw.
Ingredients
2 tbsp miso paste
1/2 tsp ground ginger
1/2 tsp granulated garlic
1/4 tsp kosher salt
1/4 tsp red pepper flakes
2 tbsp seasoned rice vinegar
1 tbsp extra virgin olive oil
1 tsp toasted sesame oil
1/3 cup plain yogurt
8 cups shredded cabbage
1/2 cups thinly cut carrots
1/2 cup chopped cilantro
1/2 cup thinly cut scallions
Instructions
In a large bowl whisk together the miso, ginger, garlic, salt, red pepper flakes, vinegar, olive oil and sesame oil. Stir in the yogurt.
Add the cabbage, carrots, cilantro and scallions to the dressing. Toss to coat. Place into the fridge for at least 30 minutes before serving. Taste and adjust seasoning before service.
