Asian Coleslaw With Miso-Ginger Dressing

• 1/4 cup rice vinegar, unseasoned
• 3 tablespoons white miso (shiro)
• 1 tablespoon mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh ginger, finely grated
• 1 pinch sugar
• 3/4 cup grapeseed oil or 3/4 cup vegetable oil
• salt & freshly ground black pepper
• 1/2 small green cabbage, shredded (4 cups)
• 1/2 small red cabbage, shredded (4 cups)
• 4 medium carrots, shredded
• 4 radishes, shredded
• 3 large scallions, white and light green parts only, julienned

1. In a food processor, combine the rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and process until completely smooth. With the machine on, add the grapeseed oil in a slow and steady stream. Season the dressing with salt and pepper. Pour 1/2 cup of the dressing into a large bowl and refrigerate the rest for another use.
2. Add the green and red cabbage, carrots, radishes and scallions to the bowl and toss to coat thoroughly with the dressing. Serve slightly chilled or at room temperature.

rice vinegar, white miso, mayonnaise, lemon juice, fresh ginger, sugar, grapeseed oil, salt, green cabbage, red cabbage, carrots, radishes, scallions

Taken from www.food.com/recipe/asian-coleslaw-with-miso-ginger-dressing-133734 (may not work)