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October 24, 2013

Recipe for vegan Asian red cabbage slaw with peanuts, scallions and mint {vegan}

Vegan Asian red cabbage slaw with peanuts, scallions and mint.

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.

Asian red cabbage slaw with peanuts, scallions and mint (vegan).

Vegan Asian red cabbage slaw with peanuts, scallions and mint

From the pantry, you'll need: miso, lime, sesame oil, agave nectar, rice vinegar, peanuts.

Serves 6.

Ingredients

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

Directions

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.)

[Printer-friendly recipe.]


More crunchy cabbage salad recipes in The Perfect Pantry:
Red cabbage salad with walnuts, raisins, feta, and warm mustard dressing
Gingered Napa cabbage salad
Smoky spicy cole slaw
Blue cheese cold slaw
Chicken and cabbage salad with buttermilk blue cheese dressing

Other recipes that use these pantry ingredients:
Thai-style spicy cabbage slaw with mint and cilantro, from Kalyn's Kitchen
Asian quinoa salad, from Two Peas & Their Pod
Asian chopped cabbage and mushroom salad with panfried wonton crisps, from Aggie'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

Need more ideas for how to create salads with pizzazz? Get Dress Up Your Salad, my e-book packed with easy mix-and-match recipes, full-color photos and a few fun videos. Exciting salad recipes from everyday ingredients can be just one click away, on any computer, tablet or smart phone, with the FREE Kindle Reading app. Click here to learn more.

Comments

This sounds amazing!!! I'm definitely going to try this one. I'm off to local farmstand which sells humongous green cabbages this time of year to scratch my kimchi itch. Will definitely use red cabbage too, and whip up your delicious-sounding slaw! Thanks, Lydia!!!

I love red cabbage, and every ingredient here sounds like it would add to the flavor. And happy news, the main grocery store in my new town has Miso of all colors. (I was so surprised to find it!)

This looks great - wondering if there was something I could substitute for Miso??

Yummm!

Cary, red or green, this salad is lovely and I hope you like it.

Kalyn, isn't it amazing how much more available miso is these days? I used to have to go to the Asian grocery to find it, but now my local markets carry it.

Dianne, are you allergic to soy? If so, you can try peanut butter; eliminate the sesame oil, and use a neutral oil instead. It won't be the same, but it will be good.

JC, yes indeed.

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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