A savory, tangy slaw perfect for late summer picnics.
Prep time: 15 minutes | Makes 6 servings
ingredients
Dressing
1/3 cup rice vinegar
1/3 cup vegetable oil
2 tablespoons red or yellow miso
2 tablespoons maple syrup
Kosher salt
Black pepper
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Slaw
1 1/4 pounds red cabbage (around half a large head), cored and thinly sliced
2 large carrots, peeled and ribboned using a vegetable peeler
1 cup coarsely chopped cilantro leaves
1/2 cup roasted, salted peanuts
1 tablespoon lime juice​
Instructions
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In a small bowl, whisk together vinegar, oil, miso, and maple syrup. Season with a pinch of salt and a few cracks of black pepper from a pepper grinder.
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Chop any long pieces of sliced cabbage to bite size. Add to a large bowl with the ribboned carrots and toss with half of the dressing. Add more dressing to taste. (The slaw can be stored up to one day in this stage.)
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Lightly crush the peanuts in a small bowl or in a ziplock bag so they're broken up slightly.
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Right before serving, add cilantro, crushed peanuts, and lime juice.​