Irresistibly Crunchy Sesame Miso Slaw That You'll Love!

This Crunchy Sesame Miso Slaw is a vibrant and refreshing dish perfect for any occasion.

Prep Time 15

Cook Time 5

Chilling Time 30

Total Time 50

Course Salads

Cuisine Gluten-Free, Vegan

Servings 4 servings

Calories 150 kcal

2 cups Red Cabbage Provides a pop of color and crunch; substitute green cabbage if needed.
2 cups Green Cabbage Offers a tender texture; bok choy can be a suitable alternative.
1 cup Carrots Adds natural sweetness; finely shredded bell peppers can replace if desired.
1/4 cup Fresh Cilantro Enhances the flavor; feel free to omit for a non-herb version.
1/4 cup Green Onions Offers a mildly oniony taste; can be swapped for red onions for a bolder flavor.

2 tablespoons Miso Paste Adds depth and umami flavor; white or yellow miso works well in this recipe.
2 tablespoons Sesame Oil Infuses a delightful nuttiness; opt for light or dark based on your preference.
2 tablespoons Rice Vinegar Provides needed acidity; apple cider vinegar can be used as a substitute.
1 tablespoon Maple Syrup Sweetens the dressing beautifully; agave syrup is a great vegan option.
1 tablespoon Fresh Ginger Infuses a refreshing zest; ground ginger can act as a substitute in a pinch.
1 clove Garlic Deepens the dressing’s flavor; fresh minced garlic is preferred, but powdered also works.
1 tablespoon Soy Sauce/Tamari Brings a savory umami profile; coconut aminos make a great soy-free alternative.
to taste Sea Salt Used to taste; adjust according to your personal preference.
to taste Black Pepper Adds warmth and spice; white pepper can offer a milder kick if preferred.

Preheat your oven to 350°F (175°C). Spread sesame seeds on a baking sheet; bake for 3-5 minutes until golden. Alternatively, toast in a skillet for about 3 minutes. Set aside to cool.
In a large mixing bowl, combine shredded red cabbage, green cabbage, carrots, cilantro, and green onions. Toss gently to mix and cover with plastic wrap. Refrigerate for about 30 minutes to let the flavors meld.
In a medium bowl, whisk together miso paste, sesame oil, rice vinegar, maple syrup, fresh ginger, garlic, soy sauce, sea salt, and black pepper until smooth and creamy. Adjust seasoning to taste and keep it chilled until ready to serve.
When ready to serve, toss the chilled salad base with the sesame miso dressing until well coated. Top with toasted sesame seeds for added crunch and serve immediately.

For best results, dress the slaw just before serving to maintain its delightful crunch and freshness.

Keyword Crunchy Sesame Miso Slaw, Gluten-Free, healthy, Quick, Salad, vegan