This fresh mayo-free crunchy cabbage coleslaw is tossed with a tasty vinaigrette flavoured with miso and sesame. Definitely not your everyday coleslaw!
If the only coleslaw you’ve eaten is the kind that’s smothered in mayonnaise, you’re in for a treat when you make this Crunchy Cabbage Coleslaw with Sesame Miso Dressing.
Last week when I made Citrus Glazed Baked Salmon with Sake, I was in the mood for fish ‘n chips. And what’s usually served with fish ‘n chips in restaurants? Coleslaw!
I prepped veggies that I had in the fridge to make the coleslaw and whisked together the ingredients for my favourite dressing: Sesame Miso Vinaigrette.
And once I had this Asian-inspired coleslaw ready, I chopped up a large sweet potato to make these Sweet Potato Wedges to roast in the oven along with the salmon. Fish ‘n Chips, Elaine-style!
Why make coleslaw?
So many reasons! Cabbage is a green vegetable I often pass by when I’m shopping for lettuce, spinach or other salad greens. And yet, it’s something I should eat more often.
- Like broccoli, cauliflower, kale and Brussels sprouts, cabbage is a member of the Brassica family, those veggies that may help prevent cancer. Cabbage is packed full of antioxidants, it’s an excellent source of Vitamins C and K, and it’s also an important source of fiber. One cup of cabbage contains only 5 grams of net carbs.
- Cabbage is cheap! Pound for pound (or gram for gram) it’s far less expensive than lettuce.
- It stays fresh for much longer than lettuce. The leaves in a head of cabbage are tightly packed. Less exposure to air means less chance of spoilage. Less food waste is always a good thing!
What kind of cabbage is best for coleslaw?
Green, red, Napa or Savoy: they will all make good coleslaw. Red cabbage (which is actually purple) will bleed and colour other vegetables so if that concerns you, stick with the other types. A combination of colours makes a beautiful coleslaw. Napa cabbage is the most tender, but Savoy is the prettiest. I used part of a head of Savoy cabbage that I chose because it was huge, 99 cents, and I liked the crinkly texture and the darker green colour. Like Napa cabbage, Savoy cabbage is often more tender than either green or red cabbage.
Tips for Making Cabbage Coleslaw with Sesame Miso Dressing
- Buy a head of cabbage. It will be much fresher than buying a bag of pre-shredded coleslaw and therefore will be more nutritious.
- I used a mandoline slicer to slice the cabbage, but a sharp knife will also work well. You could also shred it with a box grater or with a grating disc in your food processor.
- I used a julienne tool to cut the carrots in long thin strips, but grating them will work fine, too. Red bell peppers and green onions are easy to slice thinly with a sharp knife.
- If you have toasted sesame oil on hand, it will add incredible flavour to the sesame miso dressing, but regular sesame oil will also be good.
Coleslaw is a perfect dish to make when you’re entertaining, as it can be made well in advance. Serve it with burgers, fish, chicken or any barbecued meal. This mayo-free coleslaw tossed with sesame miso vinaigrette is a healthy choice to enhance your dinner.
The sesame miso vinaigrette recipe below will make more dressing than you will need for this amount of coleslaw. Save the remainder for another salad, for drizzling on grilled meats or roasted vegetables or to make this healthy Broccoli Quinoa Salad with Sesame Miso Dressing or this Asparagus Salad with Smoked Salmon and Sesame Miso Vinaigrette.
Crunchy Cabbage Coleslaw with Sesame Miso Dressing
- 2 cups cabbage, thinly sliced, or shredded
- 1 cup carrots, julienne cut, or shredded
- 1 cup red peppers, thinly sliced
- 1/4 cup green onions, thinly sliced
Sesame Miso Dressing
- 1 tbsp sesame seeds
- 2 tbsp white miso
- 2 tbsp toasted sesame oil or regular sesame oil
- 1/3 cup rice vinegar
- 6 tbsp olive oil extra virgin
- 1 tbsp honey or rice syrup for vegan diet
- 1/2 tsp sea salt
- Thinly slice or shred cabbage. Use a julienne cutter or grate carrots, thinly slice peppers and green onions and combine all vegetables in a large bowl.
- Toast sesame seeds in a small skillet over medium heat, shaking the pan frequently to prevent burning. When they begin to darken and become fragrant, remove from heat immediately and transfer to a small plate to cool.
- In a small jar, whisk the remaining ingredients until well combined. Add the toasted sesame seeds and toss with coleslaw.
If you make this no-mayo coleslaw recipe, let me know how you liked it in the comments section below. Or snap a photo and tag me @flavourandsavour on Instagram. I love seeing what you make!
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