Asian slaw with citrus miso dressing

I was going to steam some mange tout to accompany the salmon phyllo parcels, but decided to shred them into an Asian-style slaw instead. I just go with whatever vegetables I have on hand – cabbage, carrots, peppers, bean sprouts, celery, and daikon radish are all options.

I usually add grated ginger to the dressing as well, but I thought the fish had that base covered.

Asian slaw with citrus miso dressing
(serves 4)

• 1/2 a small white cabbage, shredded
• 2 carrots, cut into thin strips or grated
• 50g mange tout, shredded lengthwise
• 2 green onions, thinly sliced
• 1 Tb white miso
• 1 Tb rice vinegar
• 1 tsp soy sauce
• a pinch of sugar (or to taste)
• 1/4 cup orange juice
• 1 tsp sesame oil
• 1 Tb sesame seeds

1. Toss the cabbage, carrot, mange tout, and green onion together in a large salad bowl.
2. In a small bowl, combine the miso, rice vinegar, soy sauce and sugar.
3. Slowly whisk in the orange juice, followed by the sesame oil. Adjust the flavours to your liking.
4. Toss the vegetables with the dressing and sprinkle with sesame seeds.

Tags: Asian food, cabbage, dairy-free, gluten-free, mange tout, miso, peppers, vegan, vegetarian