A savory, tangy slaw perfect for late summer picnics.
Prep time: 15 minutes | Makes 6 servings
1/3 cup rice vinegar
1/3 cup vegetable oil
2 tablespoons red or yellow miso
2 tablespoons maple syrup
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
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.
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.)
Lightly crush the peanuts in a small bowl or in a ziplock bag so they're broken up slightly.
Right before serving, add cilantro, crushed peanuts, and lime juice.