Slaws are basically shredded vegetable salads and, as such, can be taken in all kinds of amazing directions. My family loves the gingery-miso dressing we encounter regularly at Japanese restaurants, and I figured it would be great tossed with a jumble of crunchy shredded carrots, kohlrabi, and cabbage. And it was!

This easy carrot and cabbage slaw recipe makes a terrific side to any Asian meal. It’s great as part of a summertime outdoor feast, but because it’s made with hardy vegetables that are available in the winter, it’s also great to think of during the colder months. You can sub in other vegetables as you like, just make sure they are sturdy enough to grate or sliver into matchsticks. Serve this slaw up with Asian Beef Mushroom Burgers, Asian Baby Back Ribs, or Cilantro Lime Chicken.

Carrot, Cabbage and Kohlrabi Slaw with Miso Dressing: Crunchy vegetables tossed with a great Japanese restaurant-inspired dressing.

Ingredients

• Fresh ginger
• Shallot 
• Miso paste – A great staple to keep on hand if you like cooking Asian food, and it lasts for ages in the fridge.
• Oil – Use vegetable, canola, or another neutrally flavored oil.
• Rice vinegar – You can sub in white wine vinegar if you want.
• Soy sauce
• Sesame oil – Use the toasted Asian version.
• Cabbage – Any color works here.
• Carrots 
• Kohlrabi – Kohlrabi is a member of the cruciferous vegetable family. They are about the size of an orange, with a bunch of stems sticking out and thick skin that can range from pale green to purple-ish. The smaller ones tend to be more tender and flavorful, and in general, it reminds me of the taste and texture of peeled broccoli stems.
• Toasted sesame seeds – To garnish; optional.

Tips and Variations

• You can substitute daikon radish for the kohlrabi.
• For the best crunch, toss the kohlrabi slaw with the dressing no longer than 6 hours before serving, and keep it refrigerated.
• The dressing is wonderfully potent, so you may not need to use all of it. Leftover dressing is great drizzled over some brown rice.

How to Make Slaw with Miso-Ginger Dressing

1. Make the dressing. In a food processor combine the ginger, shallot, miso, oil, vinegar, soy sauce, sesame oil and water.
2. Make the slaw. Combine the cabbage, carrots and kohlrabi in a large serving bowl, drizzle over the dressing and toss.
3. Garnish and serve. Sprinkle over the sesame seeds if using.

What to Serve With Slaw and Miso-Ginger Dressing

Vegetable Yaki Udon

Shrimp Lo Mein

Japanese Restaurant Salad Dressing

That pasta up next to the slaw is Creamy Goat Cheese and Spinach Linguine, which doesn’t seem like it would work, but it really did!

More Slaw Recipes to Try

• Creamy Brussels Sprouts Slaw
• Creamy Blue Cheese and Bacon Coleslaw
• Asian Kohlrabi and Apple Slaw
• Spicy Cole Slaw