Miso-Spiked Asian Slaw

• 2 tablespoons rice vinegar (not seasoned) or white wine vinegar
• 2 tablespoons white miso paste
• 1 teaspoon grated fresh peeled ginger
• 1/2 tablespoon mayonnaise
• 1/2 tablespoon fresh lemon juice
• 1/2 teaspoon honey
• 3 tablespoons sesame oil
• 2 tablespoons grapeseed oil or vegetable oil
• Salt and pepper
• 6 cups thinly sliced (crosswise) green and/or red cabbage (about 1 small head total)
• 2 large carrots, julienned or thinly sliced
• 4 large radishes, julienned or thinly sliced
• 4 scallions (white and pale green parts only), thinly sliced on the diagonal
• 2 tablespoons black and/or toasted white sesame seeds

1. In a small bowl, whisk together the vinegar, miso, ginger, mayonnaise, lemon juice, and honey.
2. Slowly whisk in the sesame oil until emulsified, then the grape-seed oil.
3. Season with salt and pepper and set aside.
4. (You can also make the dressing in a blender.)
5. The dressing will keep, covered in the refrigerator, for about 4 days.
6. Whisk before using.
7. In a large bowl, combine the cabbage, carrots, radishes, and scallions.
8. Add a little more than half of the dressing and toss to combine.
9. If the slaw is too dry, add a little more.
10. Check the seasonings, then sprinkle with the sesame seeds (if using) and serve.

rice vinegar, white miso, ginger, mayonnaise, lemon juice, honey, sesame oil, grapeseed oil, salt, cabbage, carrots, radishes, scallions, black

Taken from www.foodrepublic.com/recipes/miso-spiked-asian-slaw-recipe/ (may not work)