Whenever I buy a head of red cabbage, I end up using just about half of it, for whatever quantity of whatever recipe I'm making. I'm not sure how or why that happens, but it's uncanny. So I found myself with half a head left after making chicken and cabbage salad, and with a few scallions and plenty of mint in my herb garden, this Asian slaw with peanuts, scallions and mint was the happy result. Miso (soybean paste) adds a layer of salty depth, and thickens the dressing. When you shop for it (in the refrigerated aisle of many markets now), look for a mild miso that's a light golden color. Rice vinegar acts as a tenderizer, so if you like your cabbage crunchy, don't dress the salad much more than 30 minutes before you're ready to serve. I love this slaw with grilled salmon (think of the colors). I think it would be a great side dish for Asian barbecued pork, too.
Vegan Asian red cabbage slaw with peanuts, scallions and mint
For the dressing:
Juice of 1 small lime
2 heaping Tbsp miso
1/2 tsp sesame oil
1 tsp agave nectar, or more to taste
2 tsp rice vinegar
For the slaw:
6 cups shredded red cabbage
1/2 cup roughly chopped unsalted roasted peanuts
1/2 cup chopped scallions
1-2 Tbsp finely chopped mint, to taste
In a large mixing bowl, whisk together the ingredients for the dressing until the miso is smooth. Taste, and add more agave, to taste. The dressing should be a bit tart.
Add the slaw ingredients to the dressing, and stir well to coat all of the cabbage with the dressing.
Set aside for 30 minutes at room temperature. The cabbage will have wilted slightly and will have released some water into the dressing, so make sure to stir well before serving. (Can be made ahead and refrigerated for up to 1 day.)
More crunchy cabbage salads:
Red cabbage salad with walnuts, raisins, feta, and warm mustard dressing, from The Perfect Pantry
Thai-style spicy cabbage slaw with mint and cilantro, from Kalyn's Kitchen
Spicy Asian slaw with Napa cabbage, carrots and ginger dressing, from Cookin' Canuck
Cabbage and Asian pear salad with smoky avocado and cumin dressing, from The Taste Space