Ginger and miso mayo slaw
Prep time: 45 minsTotal time: 
Ginger and miso mayo slaw
After all the festive richness, this crisp, colourful red cabbage slaw is a welcome change of pace. It works just as well as part of a buffet as it does alongside cold roast turkey or ham
Prep time: 45 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 2 tsp sesame seeds
- 1 small or ½ large red cabbage (about 600-650g)
- 3 carrots (about 400g)
- 1 bunch spring onions
For the dressing
- 50g white miso (we used Miso Tasty)
- 1 tbsp rice vinegar
- 2 tsp ginger paste
- 2 tsp runny honey
- 100g mayonnaise
- 100g Greek-style natural yogurt
Step by step
Make the slaw up to 5 hours ahead; cover and chill. Best eaten on the day it’s made, but you can chill leftovers until the following day.
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Toast the sesame seeds in a dry frying pan, shaking the pan regularly, until golden. Set aside until ready to serve.
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Core and finely shred the red cabbage, then tip into your largest bowl. Peel the carrots and cut into fine matchsticks (or use a box grater or food processor grater attachment for speed). Trim and finely slice the spring onions on the diagonal. Add the carrots and spring onions to the bowl of cabbage.
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In a small bowl, use a fork to whisk the miso, rice vinegar, ginger and honey until smooth. Add the mayo and yogurt and combine again with the fork. Pour over the slaw; use two large spoons to mix until coated. Let stand for 15 minutes. Top with the toasted sesame seeds to serve.
