Miso-Wasabi Coleslaw

20190507_214849This was one of those cleaning out the fridge recipes, which is a great start to recipe creation. You will probably recognize many of these ingredients from recent recipes I’ve posted on here. The available ingredients led me to asian, so that is what I went for with the overall dinner. Below is the slaw recipe, which ADAPTS one of my favorite mayo-based dressings, but recipes for the rest of the plate will follow on Wednesday!

The details:

Jump to recipe

Thought process:

Let the fridge be your guide – Food waste is a huge problem around the world, which is a tragedy given its impact on the climate crisis and the fact that so many people still go hungry. One easy thing you can do to help is try to use up what’s in your fridge before it spoils. When this occasion arises for me, I make a list of everything perishable in my house. Then I look at it all and try to identify components that can go together – like a puzzle! My secret strategy is to identify the ingredient on the least that plays LEAST well with others – potatoes can go with anything, but blue cheese? – I then build on that ingredient with others from the list that are more friendly. That way I’m not left at the end with the most difficult ~25% of the list still unassigned to a dish. Sometimes, as with this meal, I can’t manage to fit a bunch of ingredients in the same dish, but I can make a few simple dishes that can be served together in a meal. And while I prefer eating one-pan (it takes much less work and cleaning), sometimes a plate with quadrants is exactly what’s called for.

Below, the recipe:

Miso-wasabi coleslaw

  • 1/2 orange bell pepper, diced
  • 1 pint grape tomatoes, quartered
  • 3/4 pound green cabbage, thinly sliced
  • 3 scallions, sliced on a bias
  • 2 Tbsp sesame seeds

Miso-Mayo Dressing:
Based on this recipe (that is AMAZING) from Rachael Ray

  • 1/3 cup mayonnaise
  • 4 tsp red or white miso
  • 1 Tbsp rice vinegar
  • 1 tsp wasabi powder
  • 1 tsp sesame oil
  1. In a large bowl, whisk together the dressing ingredients.
  2. Add in the pepper, tomatoes, and cabbage and toss to coat.
  3. Sprinkle over the scallions and sesame seeds.


3/5 stars. 3 stars
This was ok. The dressing was of course great, but I couldn’t really taste the wasabi despite adding a lot. And I think it works better on the starch of the potatoes in the original recipe than on cabbage. But if you’re looking for a new spin on coleslaw, this isn’t too bad.


One thought on “Miso-Wasabi Coleslaw

  1. Pingback: Soy-Marinated Salmon with Black Lentils – Results Not Guaranteed

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