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Miso ginger coleslaw

Name: Miso ginger coleslaw
Prep time: 15 min
Total time: 15 min
Yield: Serves 6
Cuisine: Australian recipes
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

Easy
December 2020

Easy
December 2020

Test kitchen approved

Serves 6
Hand-on time 15 min

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.

Vegetarian recipes

Nutrition: per serving

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

Nutrition: per serving

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

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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

Method

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.
Transfer to a serving bowl, then sprinkle over the remaining spring onion and coriander, and the sesame seeds to serve.