Salad

May 22, 2024

Napa Cabbage Slaw with Creamy Miso Ginger Dressing

Napa Cabbage Slaw with Creamy Miso Ginger Dressing

This miso slaw is crunchy, vibrant and has a delicious creamy miso ginger dressing with toasted sweet and spicy cashews.

Prep:
20
min
cook:
10
min
total:
30
min
servings:
6
Author:

Jaclyn

Ingredients

For the slaw:

  • 1 1/2 cups edamame (frozen)
  • 4 cups napa cabbage, thinly sliced
  • 2 large carrots, shredded
  • 1 1/2 cups daikon radish, thinly sliced into matchsticks
  • 1/3 cup fresh mint leaves, chiffonade
  • 2 stalks green onion, sliced

For the toasted cashews:

For the dressing:

Instructions

For the slaw:

  1. Cook the edamame according to package directions.
  2. Combine the cabbage, carrots, radish and edamame in a large salad bowl.

For the cashews:

  1. Preheat the oven to 350°F.
  2. In a small bowl, mix together the cashews with the oil through to the cayenne.
  3. Transfer the cashews to a baking sheet and bake for seven to ten minutes, until lightly golden.
  4. Set aside to cool slightly and then roughly chop.

For the dressing:

  1. In a blender, combine the cashew butter through to the water, starting with the lesser amount.
  2. Blend until smooth and creamy, adding more water as needed to thin.
  3. Taste and adjust with salt as needed.

To assemble:

  1. Pour about 3/4 of the dressing over the cabbage salad and toss to combine.
  2. Add the mint and green onions and top with cashews.
  3. Divide onto plates and drizzle with more dressing if desired/needed. Enjoy!

Notes

No cashew butter: use tahini

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