Miso, Chili and Ginger Coleslaw
quickbudgetlight
- Prep
- 5 min
- Cook
- 0 min
- Serves
- 3
- Difficulty
- Easy
Method
- Add all the sauce ingredients (miso paste, sesame oil, rice wine vinegar, lime juice, pickled ginger, chilli paste and coconut yoghurt) into a bowl and mix together. Taste and season — add more of any ingredient to suit your palate.
- Finely slice or grate all the vegetables into long, thin, even-sized pieces.
- Sprinkle the vegetables with a pinch of salt and stir through.
- Combine the sauce and vegetables, making sure everything is evenly coated. Finish with salt, black pepper and sesame seeds if using. Best served immediately, but keeps in the fridge for up to 5 days.
Ingredients
Metric
Produce
- 200g white cabbage
- 1 carrot
- 2 spring onions
- ½ lime
Fridge
- 30ml coconut yoghurt
Tins & Dry
- sesame seeds (to taste)
Pantry
- 3 gherkins
- 4 tbsp pickled red onions
- 1 tsp white miso paste
- 3 tbsp sesame oil
- 1 tsp rice wine vinegar
- 1 tsp pickled ginger
- 1 tsp chilli paste
- salt (to taste)
- black pepper (to taste)
Equipment
- Sharp knife
- Chopping board
- Teaspoon
- Tablespoon
- Vegetable grater
Nutrition per serving
Calories 198 kcal
Protein 1.9g
Carbs 13.1g
Fat 15.9g
Fibre 2.6g
Values are approximate.