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
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
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.
-
Toast the sesame seeds in a dry frying pan, shaking the pan regularly, until golden. Set aside until ready to serve.
-
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.
-
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.
