Red cabbage slaw in a miso, orange and chipotle dressing

I’ve been eating a lot of slaw this summer, it seems to be the accompaniment of choice for the burger, hot dog and fried chicken street vans that I’ve been snacking at recently.
Slaw has much to recommend it on the “portable summer salad” front: It keeps well, travels well and adds much need juiciness to your sandwich, roll or bun.
I chose red cabbage and sweet onions, just adding carrots, chopped cranberries and lightly toasted pine nuts but another joy with this recipe you can mix and match what ever you have to hand. Chipotle chillies add a wonderful smokiness to the dressing and miso paste gives a depth of flavour that I find addictive.


1. Using a mandolin or a sharp knife finely shred the carrots, onions and cabbage.
2. Place these in a large bowl and sprinkle with a teaspoon of salt
3. In a small bowl mix the dressing ingredients together well. The dressing will be¬†quite liquid but don’t worry about this.
4. In a small dry pan toast the pine nuts until lightly browned
5. Chop the cranberries roughly and add these and the nuts to the vegetables
6. Mix the dressing into the prepared vegetables stirring well and leave for aboat an hour before serving.

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