Slaw with Miso-Ginger Dressing

5 from 4 votes

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A shredded vegetable slaw with a flavorful miso and ginger dressing that will remind you of those great Japanese restaurant dressings.

Carrot, Cabbage and Kohlrabi Slaw on plate with other dishes.

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.

Slaw with Miso-Ginger Dressing on a white plate with a fork.

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

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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.
Slaw with Miso-Ginger Dressing with a fork on a white plate.

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

Slaw with Miso-Ginger Dressing with a creamy pasta dish nearby.

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

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5 from 4 votes

Slaw with Miso-Ginger Dressing

A shredded vegetable slaw with a flavorful miso and ginger dressing that will remind you of those great Japanese restaurant dressings.
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 8 People

Ingredients 

  • 1 tablespoon chopped grated fresh ginger
  • 1 shallot (chopped; about 2 tablespoons)
  • 2 tablespoons miso paste
  • 2 tablespoons vegetable (or canola, or another neutrally flavored oil)
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons water
  • 2 cups finely shredded cabbage
  • 6 large carrots (peeled and cut into very thin matchsticks or shredded)
  • 1 kohlrabi (peeled and cut into very thin matchsticks or shredded; about 1 cup)
  • Toasted sesame seeds (to garnish, optional)

Instructions 

  • In a food processor fitted with the metal blade, add the ginger, shallot, miso, oil, vinegar, soy sauce, and sesame oil. Pulse until well combined. Add the water, and puree until nicely blended.
  • Combine the cabbage, carrots, and kohlrabi in a large serving bowl, drizzle over the dressing, and toss. Sprinkle over the sesame seeds if using, and serve.

Notes

  • 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.

Nutrition

Calories: 75.81kcal, Carbohydrates: 8.39g, Protein: 1.78g, Fat: 4.41g, Saturated Fat: 3g, Sodium: 323.27mg, Potassium: 263.82mg, Fiber: 2.7g, Sugar: 3.73g, Vitamin A: 7666.89IU, Vitamin C: 20.93mg, Calcium: 29.02mg, Iron: 0.48mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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3 Comments

  1. This dressing is delicious. I found the recipe because I was looking for a way to use kohlrabi, the slaw is very good! But I LOVE the dressing and have used it many times on a simpler slaw (cabbage mix & scallions) and also on green salads. It’s awesome.

  2. Yum!! I eat coleslaw as as a last resort but this Asian twist is delicious and I had kohlrabi and cabbage from the farm share. I grated all (because it was fastest) and only added 4 carrots. I also added a couple of tablespoons of toasted sesame seeds. I will be making this again.