With the sweet and nutty tasting dressing, this is a cole slaw even kids love. My kids are always happy to see this salad, and I took it to a couple different school potlucks and discovered it was a hit there, both with the parents and the kids. Again, this is so easy with a fixed-blade slicer. Use the medium comb for the carrots, and just the blade for the cabbage, and slice it thinly.
INGREDIENTS:
¼ head medium cabbage, halved through the core, most of the core cut away 2 medium carrots, peeled 1 recipe of Japanese Miso Vinaigrette (recipe follows)
METHOD:
Use a Ben-Riner mandolin and slice the cabbage finely.
Use the mandolin with the medium comb and slice the carrots at an angle into fine shreds.
Toss the vegetables with the dressing and serve.
Japanese Miso Vinaigrette:
INGREDIENTS:
1½ tablespoons rice vinegar 1½ tablespoons water 1 teaspoon sugar 1 tablespoon light miso 1/8 teaspoon toasted sesame oil 1/8 teaspoon soy sauce ½ cup neutral flavored oil such as grapeseed or canola
METHOD:
In a non-reactive bowl, whisk together the vinegar, water, soy sauce, and sugar.
Whisk in the miso for a light paste.
Add the sesame oil and whisk to incorporate.
Slowly whisk in the oil to form a “creamy” vinaigrette. The dressing should be able to be poured. If too thick, thin with some water.
Chef’s Notes:
If you like a stronger dressing, just use vinegar. You can also add orange juice into the mix instead of the water, or use it to thin the dressing. Grate some ginger and squeeze the juice into the dressing to add some spice to it. Use a dark miso and skip the sesame oil for a change. This dressing will keep 5-7 days before the miso starts to lose its bright flavor.
Yield: Around ¾ cup of dressing
Source: Chef Andrew E Cohen
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