Friday, 11 July 2008

Cabbage Salad with Miso-Ginger Dressing

1 teaspoon finely grated fresh
   ginger
1 garlic clove, grated
2 tablespoons miso paste
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 tablespoons water
3 cups finely shredded
   cabbage (about ¾ pound
   cabbage)
1 Large carrot, shredded
1 tablespoon black sesame
   seeds, toasted

  • In a small bowl, whisk together the ginger, garlic, miso, vinegar, soy sauce, sesame oil and water. and set it aside. 
  • In a large bowl, toss the cabbage, carrots and sesame seeds together with the dressing. 
  • Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for up to a few hours if you prefer it more slaw-like.