Cabbage is in season, so I have been trying out different types of coleslaw at home. This was the first time I've ever had one with miso dressing and I quite liked it. I found this recipe on the Whole Foods site, but as is often the case with me it underwent a few changes, one of them was quite unintentional. I forgot to add the peanuts! I remembered them when I was nearly finished eating, so I tossed a few in with my remaining few forkfuls. They were really nice!
Recipe adapted from Whole Foods
1 tbsp light miso
1 tbsp deli mustard with horseradish
1 tbsp sesame oil
2 tbsp rice vinegar
1 tsp honey
1/3 cup orange juice
2 lb (small) green cabbage
2 small green onions, sliced
1/3 cup roasted peanuts
Combine the miso, mustard, sesame oil, rice vinegar, honey and orange juice. Set aside.
Wash the outer cabbage and cut into quarters. Shred into a large bowl. Wash the carrots and grate those. Add them to the cabbage as well as the green onions.
Pour the miso dressing over the cabbage mixture and toss. Toss in the peanuts.
This salad may be made the day ahead and chilled. I thought it was quite good right after it was made.