Pregnancy Friendly Miso-Sesame Beet and Cabbage Slaw
Total time30 min
Prep time20 min
Cook time0 min
5.0(28)
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups red cabbage, thinly shredded
- 2 medium beets (about 10 oz total), peeled and coarsely grated
- 2 medium carrots, peeled and coarsely grated
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh cilantro leaves, roughly chopped
For the dressing
- 2 tbsp white miso paste
- 3 tbsp extra virgin olive oil
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 1 tsp tamari
- ¼ tsp red pepper flakes
For serving
- 2 tbsp sesame seeds, toasted
- ¼ cup dry-roasted almonds, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded red cabbage, grated beets, grated carrots, scallion greens, and cilantro. Toss to distribute evenly.
- 2
In a small bowl, whisk together the white miso paste, extra virgin olive oil, rice vinegar, toasted sesame oil, honey, grated ginger, tamari, and red pepper flakes until the miso is fully dissolved and the dressing is smooth and cohesive.
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