Miso ginger coleslaw

  • Portion size: Serves 6
  • Hand-on time 15 min
  • Difficulty: easy
Former deputy food editor, delicious.

This refreshingly zingy miso ginger coleslaw is delicious as part of a barbecue in summer, or with roast ham or leftover turkey in winter.

Alternatively, add a splash of colour to your spread with this cumin-spiced red cabbage and beetroot slaw.

 

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Ingredients

  • 3 tbsp white miso paste
  • 4-5cm piece fresh ginger
  • 150g natural yogurt
  • 100g good-quality mayonnaise
  • 1 small white cabbage (about 800g), shredded
  • 1 small red onion, finely sliced
  • 1 spring onion, finely sliced
  • 2 handfuls chopped fresh coriander
  • 1 tbsp each of black and white sesame seeds
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Method

  1. Put the miso paste in a large mixing bowl. Grate over the ginger and season. Stir in the yogurt and mayonnaise until combined. Toss with the cabbage, red onion, most of the spring onion and one handful of the coriander.
  2. Transfer to a serving bowl, then sprinkle over the remaining spring onion and coriander, and the sesame seeds to serve.
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  • Nutrition

    • 199kcals Calories
    • 13.9g fat (1.5g saturated) Fat
    • 4.9g protein Protein
    • 10.8g carbs (9.9g sugars) Carbs
    • 5.6g fibre Fibre
    • 1g salt Salt

    Make Ahead

    This will keep covered in the fridge for up to 2 days. Give it a good mix before serving.

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    Reviews

    SusanBreese

    A fabulous twist on a basic slaw.

    Nic Morris

    Thanks for your comment – we’re delighted you enjoyed it!

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