Power Slaw with Asian Dressing


Power Slaw with Asian Dressing

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Course Salad, Side Dish
Servings 4


For the dressing:

  • 3 tbsp silken tofu
  • 2 tbsp white miso
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp unseasoned rice vinegar
  • 1 tbsp peeled fresh ginger finely grated
  • 1 garlic clove minced
  • 1 tbsp Dijon mustard
  • coarse sea salt
  • 2 tbsp peanut oil

For the slaw:

  • 3 cup very thinly sliced Napa cabbage
  • coarse sea salt
  • 1/2 lb kale
  • 1/2 cup shelled edamame
  • 8 oz shredded carrots
  • 1/2 cup packed chopped parsley
  • 2 tbsp chopped chives
  • 1 tbsp finely grated lime zest


  • To make the dressing, put the tofu, miso, lemon juice, rice vinegar, ginger, garlic, mustard, and 1/2 teaspoon salt in a blender and process until somewhat mixed. With the motor running, slowly pour in the oil and process until creamy. Taste and season with more salt if desired. Set aside.
  • To make the slaw, put the cabbage in a large bowl and sprinkle with 2 teaspoons of salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer to a colander and rinse the bowl. Put the colander in the sink, put a plate atop the cabbage, and weight it (a 28-ounce can of tomatoes works well). Let sit for 1 hour.
  • In the meantime, remove the stems from the kale and cut into thin slices. Set aside. Finely chop the kale, and set aside.
  • Next, rinse the cabbage under cold water, then squeeze with clean hands to extract as much liquid as possible. Transfer back into the bowl and add the reserved kale and stems, shelled peas, and shredded carrots. Pour in enough dressing to lightly coat the vegetables (start with 3 tablespoons). Toss with clean hands, then taste and add more dressing as desired (reserve any extra for another use).
  • To serve, with clean hands transfer the slaw into a serving bowl, leaving any juices behind. Garnish with the parsley, chives, and lime zest.
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