Miso, Chili and Ginger Coleslaw
quickbudgetlight
- Prep
- 5 min
- Cook
- 0 min
- Serves
- 3
- Difficulty
- Easy
Recipe by Stephanie Mayford
Published 29 June 2026
Steps
- 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
US Units
Produce
- 7oz white cabbage
- approximately ¼ of a small cabbage, finely shredded
- 1 carrot
- large, grated or finely sliced
- 2 scallions
- thinly sliced
- ½ lime
- juice only
Fridge & Frozen
- 1 fl oz coconut yoghurt
Tins & Dry
- sesame seeds (to taste)
- optional, to top
Pantry
- 3 gherkins
- thinly sliced
- 4 tbsp pickled red onions
- sliced
- 1 tsp white miso paste
- 3 tbsp sesame oil
- 1 tsp rice wine vinegar
- 1 tsp pickled ginger
- finely chopped
- 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 2g
Carbs 13g
Fat 16g
Fibre 3g
Values are approximate.