Those who like coleslaw usually have a preference for either a mayonnaise based, or vinaigrette type dressing. For me it's the latter. My first experience with a vinaigrette dressing was at the Clam Shack on Falmouth Harbor. Their version is a combination of red and white cabbage tossed in a light oil and vinegar dressing. I'm pretty sure a lot of restaurants use something that comes out of a giant tub with all kinds of ingredients that are difficult, if not impossible, to pronounce. The Clam Shack's homemade slaw was just perfect alongside my clam strips. I was converted and inspired.
So with summer almost upon us it's time to start making some fresh and tasty side dishes to accompany grilled fish, burgers or chicken salad. Or maybe just serving your slaw over some steamed brown rice with chick peas:
Whichever you choose, I think you'll be happy with the results. I make a big batch so I can nibble on it for days. It's a great snack, especially when you add the apples. It gives you a bit of sweet, combined with a bit more savory.
Coleslaw with Miso Dressing: Serves 6-8
1/2 head of white cabbage
1/2 head of red cabbage
3 carrots, peeled and shredded
1 organic apple, diced (your choice, I like Granny Smith or Gala)
1 handful dried cranberries (organic)
1 tbsp Victoria Taylor's Toasted Sesame Ginger Seasoning
1 tbsp lemon juice
1 tbsp seasoned rice wine vinegar
2 tbsp tamari (natural soy sauce)
1 tbsp sweet white miso
1 tbsp vegetable oil
2 tsp water
Place the ingredients for the Miso dressing in a small bowl. Whisk until well blended.
Chop the cabbage in thin strips (removing the core first)
Add the chopped apples and dried cranberries. Pour in enough dressing to lightly coat the vegetables. You can always add a bit more before serving, if desired. Keeping it light allows for the flavor of the vegetables to come through.
Just before serving toss with 1 tbsp Victoria Taylor's Toasted Sesame Ginger Seasoning which give it a nice spicy kick. Enjoy!