MISO-SESAME SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons rice vinegar, 1 tablespoon each white miso, honey, toasted sesame oil and vegetable oil and 1 teaspoon soy sauce in a large bowl. Add 4 cups shredded red cabbage, 1 grated carrot, 1/2 grated small peeled celery root and 1 sliced scallion. Toss; season with salt and pepper.
COLESLAW WITH MISO DRESSING
Red cabbage is especially pretty in this dish, but green cabbage, napa or savoy would work just as well, so use whatever you like. This recipe makes a generous amount of dressing so that you can dress the slaw to your liking. Start by tossing the cabbage with half the miso mixture, then add more until it's dressed to your idea of perfection. Whatever you don't use can be tossed with other salad greens, drizzled over rice, or used as a dip for crunchy cucumbers, snap peas or carrots.
Provided by Dawn Perry
Categories easy, lunch, salads and dressings, vegetables, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together vinegar, oil, miso and honey. Season with a pinch of salt (miso is salty, so don't overdo it) and a few grinds of black pepper.
- Roughly chop any long pieces of cabbage so they are bite-size. Transfer cabbage to a large bowl and toss with half the dressing, adding more as you like. Slaw can be made up to this point up to 1 day ahead.
- Just before serving, add cilantro, peanuts and lime juice, and toss to combine.
VEGETABLE SLAW WITH MISO DRESSING
Categories Salad Vegetable Side No-Cook Cucumber Bell Pepper Carrot Summer Jícama Cilantro Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce, and ginger in blender; blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper.
- Combine jicama, cucumber, red bell pepper, carrot, and chopped fresh cilantro in large bowl. Toss vegetables with enough miso dressing to coat.
- *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
MISO SOUP
Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Nutrition Facts : Calories 63 calories, Carbohydrate 5.3 g, Fat 2.3 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 0.4 g, Sodium 513.1 mg, Sugar 1.7 g
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