Coleslaw With Miso Dressing   Recipe (2024)

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st

Made this for a cookout yesterday and it was a hit with everyone! Made some minor adjustments based on what I had but would trust the recipe entirely as is, and I appreciate its adaptability. I added sesame oil and seeds, plus cashews because I didn’t have peanuts. Will definitely make again.

laura32469

This was delicious. I only had 15 oz of red cabbage and so I added 2 grated carrots to make up the difference. I added a seeded diced jalapeño along with the carrots, cabbage, and salad dressing for about 1 hour serving to let the cabbage wilt. Chopped the peanuts so that they would be more diffuse in the salad. Followed the rest of the recipe precisely and I will make this again and again.

kreus82

Chick pea miso (does not contain soy) is available at Whole Foods. Also, several online shops carry it.

Lucy

Added edamame for some protein and it was a great addition!

Sara Grace

I subtracted 1 tbsp honey and added one tbsp peanut butter, plus a little nub of ginger, and was very happy with this recipe.

add peanut butter

I added peanut butter to the dressing, it was AMAZING!!! So great. A crowd pleaser.

S.Howard

White and yellow miso are the mildest - the one least likely to overpower a dish while you're learning what works for you. And if you decide they're to bland, they're the ones you can most discretely use up in things like peanut butter cookies.

MeBoat

Yum! Super easy and fast side dish. Used package of organic broccoli slaw instead of cabbage for speed, and substituted sliced almonds for of peanuts. I used red miso and glad I did because may have been too bland with white miso.

Kim L

12/10 would follow this miso dressing to the end of the earth.

Jane

Too much honey for my taste. I agree with those who said to add jalapeños or ginger- it needs a like extra something. I also shredded carrots and chopped up a few cucumbers to add. Next time, I might try some sesame oil too.

Lauren

Just loved this, and so easy. Great go-to for a party or picnic. I didn't have lime (just made a ton of marmelade!), but it was delicious without. Sure it would be even better with it. I added a drizzle of sesame oil too. I'm kind of obsessed with it.

Martin S

Everyone loved this dish! Even better the next day, so next time will prep the day prior. Important to salt generously. Used white miso, and could have done with a little more than in the recipe.

Kim L

12/10 would follow this miso dressing to the end of the earth.

Kelly

A little less on the vegetable oil and added a tablespoon of sesame oil.

Ann B.

This is a beautiful recipe that lacks something to make it sing. Sesame oil should be a required ingredient, replacing some of the vegetable oil to avoid making the slaw swim in oil. Maybe a little hot sauce, too? Use plenty of salt & pepper if you're using a good miso like South River Chickpea which isn't overly salty. My search for a great mayo-free slaw continues.

Nicole

Used maple syrup (robust taste) since i ran out of honey - so good!!! Added walnuts for a bit of crunch (instead of peanuts)!

Paula E.

Add cucumber and carrot

EmilyW

Zest the lime onto the cabbage before you juice it. Adds color and flavor.

RJH

Very good

GW

Such a great base dressing. We added grated ginger and garlic, chili paste and a tiny bit of peanut butter. Used red miso and used extra. Best dressing we've had in quite some time. Will use this on other vegetables. Excellent.

SarahJ

Made some adjustments and it's amazing! Left out the peanuts. Added grated carrots, parsley, green onions, yellow onions. Doubled the rice vinegar. Added fresh grated ginger.

Jenny scott

Made with green cabbage and it was outstanding! Wonderful flavor, light and refreshing.

Devin

This reminds me of a poor-man's version of Ottolenghi's sweet winter slaw from "Plenty," and I mean that as a compliment. That is one of my favorite recipes but is also predictably (it's Ottolenghi) time-consuming. For how quick & easy this recipe is it should not be this tasty! Will definitely make again.

Heather Markey

very nice

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Coleslaw With Miso Dressing   Recipe (2024)

FAQs

When should I add dressing to coleslaw? ›

Never dress slaws too early or too much or they'll lose their crunch. No more than 20 minutes before serving, add dressing in small increments; toss gently before adding more.

What is coleslaw dressing made of? ›

What Is Coleslaw Dressing Made Of? This creamy, mayo-based dressing uses ingredients you likely have on hand: sugar, lemon juice, vinegar, salt, pepper, and of course, mayonnaise. The resulting dressing is just the right balance of sweet, tangy, creamy, and peppery!

Why does my homemade coleslaw go watery? ›

Cabbage contains lots of water. Alton Brown suggests salting the cabbage and letting the water drain for two hours, then rinsing the cabbage and spinning it dry before dressing it. That purges the excess water out of the cabbage before it is dressed, so it doesn't get watery.

What can I add to store bought coleslaw to make it taste better? ›

It's the dressing that makes it so bad. Buy the bags without dressing and add, walnuts or pecans, grated cheese, pineapple, apple, sultanas, asian fried noodles.

How long can coleslaw sit in dressing? ›

Coleslaw keeps well in the refrigerator for one to two days.

To save time, shred the vegetables a day or two in advance and store them in a resealable bag in the fridge. The coleslaw dressing lasts for up to two weeks when stored in an airtight container in the refrigerator.

Is it best to make coleslaw the night before? ›

Yes, you can make coleslaw in advance. Making it a day before your event is a good idea, as the flavors will continue to meld and develop as it sits. That makes it perfect as a make-ahead potluck recipe.

Why is KFC coleslaw so good? ›

KFC coleslaw has a sweet and tangy taste, with a creamy texture. The dressing is made with a blend of mayonnaise, buttermilk, vinegar, sugar, and spices, which gives it its distinct flavor. The coleslaw also contains shredded cabbage and carrots, which add a crisp and fresh texture to the dish.

What's the difference between coleslaw and slaw? ›

The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.

Can I use apple cider vinegar instead of white vinegar in coleslaw? ›

Flavor wise, chopped pickle relish, celery seeds, a touch of Dijon mustard, salt, pepper and sour cream are all common. Just mix everything together and go! Is there a good substitute for white vinegar in this recipe? Add apple cider vinegar if you do not like the white vinegar.

Why does my homemade coleslaw taste bitter? ›

Cabbage Core:Issue: The core of the cabbage can be bitter, especially if it's not removed before shredding. Solution: Ensure that you remove the core of the cabbage before shredding it. Cut the cabbage in half, then cut out the triangular core from each half. Old Cabbage:Issue: Older cabbage may develop a bitter taste.

How do you keep cole slaw from getting soggy? ›

To avoid watery slaw, salt and drain the cabbage before mixing. The challenge: Despite its simplicity, two things have always bothered us about coleslaw: the pool of watery dressing at the bottom of the bowl after a few hours, and the salad's sharpness, regardless of the kind or quality of vinegar used.

Why does my coleslaw taste sour? ›

Don't use too much vinegar

If you do add too much and your coleslaw tastes unpleasant or acidic, there are some ways you can balance it out. If you have extra, add more cabbage or veggies so the dressing will spread out more. If you haven't added the condiment mix yet, add more of the other ingredients to compensate.

Why did KFC stop selling coleslaw? ›

The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing. “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.

How do you doctor up store bought coleslaw dressing? ›

It's sweet and sour, so thin the mayo with vinegar, white, apple cider or rice wine are the best choices. Sugar or agave nectar are good choices of sweeteners. Flavor wise, chopped pickle relish, celery seeds, a touch of Dijon mustard, salt, pepper and sour cream are all common. Just mix everything together and go!

Why is my coleslaw bland? ›

Neglecting to add enough spices or seasoning

Perhaps the recipe you followed is just inherently bland. If your dressing is already applied, you only have one choice left to turn your coleslaw around. You've got to add some seasoning or spice. Start by adding salt and pepper to taste.

When should salad dressing be added? ›

Say goodbye to so-so salads. The Complete Salad Cookbook is a game-changing compilation of failproof, modern salad recipes. By adding your dressing to the bowl first, you avoid a soggy salad, as the majority of toppings won't touch the liquid.

When should a dressing typically be added to a salad? ›

#1 Rule – Do Not put the dressing on or salt a salad until just before serving. Prepare salad dressing 2-3 hours before serving and chill. Choose fresh, quality products and prepare salad just before serving.

How do you make coleslaw not watery? ›

To avoid watery slaw, salt and drain the cabbage before mixing. The challenge: Despite its simplicity, two things have always bothered us about coleslaw: the pool of watery dressing at the bottom of the bowl after a few hours, and the salad's sharpness, regardless of the kind or quality of vinegar used.

How much Marzetti coleslaw dressing to use? ›

Marzetti's Famous Coleslaw
  1. 1/2 medium-size head green cabbage.
  2. 1/4 medium-size head purple cabbage.
  3. 2 large carrots.
  4. 1 cup Marzetti® Original Slaw Dressing.
  5. 3 tablespoons lemon juice, or juice of 1 lemon.
  6. 2 teaspoons poppyseeds, plus more for sprinkling on top.
  7. Salt and pepper, to taste.

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