Ingredients

• Ingredients Scale 1x2x3x 2 cups green cabbage, finely shredded 2 cups red cabbage, finely shredded 2 radishes, julienned 1 carrot, peeled & julienned 1 tablespoon black sesame seeds Miso-Ginger Dressing 1 inch fresh ginger, finely grated 1 clove garlic, finely grated 2 tablespoons mellow miso 2 tablespoons rice wine vinegar (I used a seasoned rice vinegar) 1 tablespoon tamari or coconut amino’s 2 teaspoons toasted sesame oil, optional 3 tablespoon water

Preparation

• Instructions In a small bowl, whisk together the ingredients for the dressing. Alternately you can use a small blender to combine until smooth. Set aside. In a large bowl, toss the cabbage, carrots, radishes and sesame seeds together with the dressing. You can also omit the sesame seeds and serve them as a garnish as the pictures above. Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for a few hours for a more slaw-like texture and to let the flavors mingle a bit. Both ways are great. Depending on how you are serving the dish it can be served at room temperature or cold. Serves two generously or four as small sides. NOTES: Thinly sliced green onions would also be a great addition to this salad. To make soy free, use chickpea or brown rice miso. For an oil free slaw, omit the oil.