I hope everyone is enjoying their summer days. Up here in the north, it was starting to feel like summer picked up her skirt and ran for the hills. It was cold. Luckily it looks like we’ll be getting a few more warm-weather days before September comes. I’m trying to make up for any lost time by giving you another summer salad recipe. This one is a classic: coleslaw; remixed to add some new personality to your summer buffet.
A simple mix of jewel-toned purple cabbage, shreds of orange carrots, and sliced green onions provide the canvas for the salty, earthy and sweet miso dressing. Miso paste can be found in most grocery stores now (with a little sleuthing you’ll discover it); it adds a little umami punch to sauces, soups, and noodle-y dishes. I use the white, genmai miso, as it’s umami flavour is a little less pronounced compared to red miso, making it a versatile ingredient for hearty stews to light dressings. For this particular salad dressing, I balanced those earthy flavours with some sweet agave and tart mustard and lemon juice.
Purple Coleslaw with Miso Dressing
I used a food processor to make the slicing and shredding go a lot faster. But a good ol’ knife and box grater will do just fine to get this salad on your table.
6 cups purple coleslaw, thinly sliced
2 carrots, shredded
4-5 green onions, sliced
3 Tbsp extra virgin olive oil
2 Tbsp lemon juice
1 Tbsp miso paste
1 tsp grainy mustard
1 tsp agave syrup
1/4 tsp salt
1/8 tsp pepper
Combine cabbage, carrots, and onions in a large bowl. In a small bowl, mix together the remaining ingredients (olive oil through pepper) to make the dressing. Pour dressing over cabbage mix and combine thoroughly. You can serve immediately if desired, but this tastes better if you allow the flavours to meld together for an hour before eating.