Asian Coleslaw With Miso-Ginger Dressing

Ingredients

• 1/4 cup rice vinegar, unseasoned
• 3 tablespoons white miso (shiro)
• 1 tablespoon mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh ginger, finely grated
• 1 pinch sugar
• 3/4 cup grapeseed oil or vegetable oil
• salt & freshly ground black pepper
• 1/2 small green cabbage, shredded (4 cups)
• 1/2 small red cabbage, shredded (4 cups)
• 4 medium carrots, shredded
• 4 radishes, shredded
• 3 large scallions, white and light green parts only, julienned

Directions

1. 1

   In a food processor, combine the rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and process until completely smooth. With the machine on, add the grapeseed oil in a slow and steady stream. Season the dressing with salt and pepper. Pour 1/2 cup of the dressing into a large bowl and refrigerate the rest for another use.

2. 2

   Add the green and red cabbage, carrots, radishes and scallions to the bowl and toss to coat thoroughly with the dressing. Serve slightly chilled or at room temperature.