Recipe: <!-- -->Napa Cabbage Coleslaw with Miso Dressing<!-- -->
The sweet and tangy dressing for this coleslaw also makes a wonderful all-purpose dressing for any salad. Turn this dish into a vegetarian main course by tossing in some cubed baked tofu.
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Ingredients
- 1 tablespoon yellow miso
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 3 tablespoons canola oil
- 2 teaspoons sesame oil
- 6 cups thinly sliced Napa cabbage (about 1/2 large head)
- 3 carrots, grated
- 4 green onions, sliced
- 1 can (5-ounce) sliced water chestnuts, rinsed and drained
- 1/3 cup roasted peanuts or sliced almonds
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Recipe: <!-- -->Cabbage and Carrot Slaw<!-- -->
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