Asian Coleslaw with Miso-Ginger Dressing

by Blogburger on August 31, 2012

This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish.
In a food processor, combine the rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and process until completely smooth. With the machine on, add the grapeseed oil in a slow and steady stream. Season the dressing with salt and pepper. Pour 1/2 cup of the dressing into a large bowl and refrigerate the rest for another use.

Food & Wine: Recipe of the Day

by Amazon Auto Links

Comments on this entry are closed.

Previous post:

Next post: