Description
This miso slaw is crunchy, vibrant and has a delicious creamy miso ginger dressing with toasted sweet and spicy cashews.
Ingredients
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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:
- 1 cup raw cashews
- 1 tbsp avocado oil
- 1 1/2 tsp maple syrup
- 1/2 tsp kosher salt
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- pinch cayenne
For the dressing:
- 1/3 cup creamy cashew butter
- 2 tbsps white miso paste
- 1 1/2 tbsps low sodium tamari
- 1 1/2 tbsps rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp honey (or maple syrup)
- 1 tsp grated fresh ginger
- 1/3 to 1/2 cup water, to thin
- pinch kosher salt, to taste
Instructions
For the slaw:
- Cook the edamame according to package directions.
- Combine the cabbage, carrots, radish and edamame in a large salad bowl.
For the cashews:
- Preheat the oven to 350°F.
- In a small bowl, mix together the cashews with the oil through to the cayenne.
- Transfer the cashews to a baking sheet and bake for seven to ten minutes, until lightly golden.
- Set aside to cool slightly and then roughly chop.
For the dressing:
- In a blender, combine the cashew butter through to the water, starting with the lesser amount.
- Blend until smooth and creamy, adding more water as needed to thin.
- Taste and adjust with salt as needed.
To assemble:
- Pour about 3/4 of the dressing over the cabbage salad and toss to combine.
- Add the mint and green onions and top with cashews.
- Divide onto plates and drizzle with more dressing if desired/needed. Enjoy!
Notes
No cashew butter: use tahini