Misso Resort Cabbage Corn Slaw W Cilantro Dressing Recipes

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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



Coleslaw With Miso Dressing image

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.

1/3 cup rice vinegar
1/3 cup vegetable or other neutral oil
2 tablespoons yellow or red miso
2 tablespoons honey
Kosher salt (such as Diamond Crystal)
Black pepper
1 1/4 pounds red cabbage (about 1/2 large head), cored and thinly sliced (about 6 cups)
1 cup coarsely chopped cilantro leaves and tender stems
1/2 cup roasted, salted peanuts
1 tablespoon lime juice

RED CABBAGE SLAW WITH CILANTRO AND CITRUS

Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or side for anything you've got on the grill.

Provided by Luz Calvo and Catriona Rueda Esquibel

Categories     Cabbage     Salad     Cilantro     Citrus     Lime Juice     Maple Syrup     Soy Free     Dairy Free     Wheat/Gluten-Free     Vegetarian     Vegan

Yield Serves 4 as a side or 8-10 as a topping

Number Of Ingredients 11



Red Cabbage Slaw With Cilantro and Citrus image

Steps:

  • In a salad bowl, toss together cabbage, carrots, cilantro, and green onions. In a small bowl, whisk together remainder of ingredients to make a light dressing. Toss cabbage mixture with dressing. Taste and adjust seasonings.

½ head red cabbage, cored and finely shredded
1 large carrot, cut into fine julienne
¼ cup (60 mL) chopped cilantro leaves
1 bunch green onions, diced
1 Tbsp lime juice
1 Tbsp orange juice
½ tsp pure maple syrup
1 Tbsp extra virgin olive oil
1 garlic clove, peeled and minced
½ tsp sea salt
¼ tsp white pepper

SPICY NAPA CABBAGE SLAW WITH CILANTRO DRESSING

Provided by Ruth Cousineau

Categories     Salad     Ginger     Side     No-Cook     Fourth of July     Picnic     Quick & Easy     Dinner     Lunch     Hot Pepper     Summer     Family Reunion     Grill     Healthy     Cabbage     Cilantro     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8



Spicy Napa Cabbage Slaw with Cilantro Dressing image

Steps:

  • Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

1/4 cup rice vinegar (not seasoned)
2 teaspoons sugar
1 teaspoon grated peeled ginger
2 tablespoons vegetable oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
1/2 cup coarsely chopped cilantro

GRILLED CORN AND RED CABBAGE SLAW

This fresh, light slaw is great with fish tacos.

Provided by Ashley Steele

Categories     Salad     Coleslaw Recipes     No Mayo

Time 30m

Yield 4

Number Of Ingredients 10



Grilled Corn and Red Cabbage Slaw image

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
  • Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss.
  • Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 19.6 g, Cholesterol 5 mg, Fat 5.5 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 58.9 mg, Sugar 5.9 g

2 ears fresh sweet corn, husks removed
1 lime, juiced
½ cup chopped cilantro
½ teaspoon ground cumin
1 pinch salt
ground black pepper to taste
1 tablespoon olive oil
½ head red cabbage, shredded
1 jalapeno pepper, seeded and diced
¼ cup crumbled queso fresco

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