Name: Spring slaw with miso-tahini dressing
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 cup White cabbage shredded finely; 1 cup Red (purple) cabbage shredded finely; 1 cup Carrot, grated; 1/2 medium Pink lady apple finely sliced into matchsticks; 2 medium Spring onions, finely sliced; 2 tbsp White miso paste; 1 tbsp Lemon juice; 1 tbsp Apple cider vinegar; 1 tsp Ginger root, finely grated or chopped; 2 tbsp Tahini (hulled); 1 tbsp Olive oil; 2 tbsp Water; 1 tsp Rice syrup (optional)

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There are warm winds in the tall eucalypts, and a magpie nesting in one of the paper-barks near our back creek, the ancient cherry tree is even blooming. Bright vivid-green shoots on all the oaks, maples, and elms are unfurling.

Spring is here and it feels like fresh air, like lightness, like ease, like unravelling.

I couldn’t be more glad at the change of season, there is a distinct change from the stark cold grey days of deep winter, the sun has returned and with it some inspiration to create recipes.

This delicious simple slaw is one of those inspirations. It goes with so many dishes; think tacos, roast veggies, burrito bowls, salad wraps, with corn on the cob and marinated tempeh. The perfect side dish.

Cabbage is in season in winter and the early spring months so it’s the perfect time to make this.

Cabbage is filled with loads of good things;

It really is the ‘king’ of vegetables when it comes to nutritional goodness. It not only contains an array of vitamins and minerals such as; vitamin C, potassium, biotin, calcium and magnesium; it also contains one of the most significant cancer fighting molecules in any other vegetable family.

These are glucosinolates; which help to increase antioxidant defense mechanisms along with improving detoxification of harmful chemicals ¹. Therefore resulting in a lower incidence of colon, prostate, lung and breast cancer ². Amazing!

There are so many ways to enjoy cabbage and to reap all its benefits in your diet; think sauerkraut, stir fries, slaw, pickled cabbage as a side dish. The list goes on.

And this miso-tahini sauce is such a nice change from mayonnaise in your typical coleslaw. It’s earthy and sweet and tangy and rich and filled with goodness.

Here’s the recipe.

Enjoy!

Spring slaw with miso-tahini dressing

A crisp and tangy side dish filled with goodness

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Prep Time 5

Cook Time 10

Servings 4

Ingredients

1 cup White cabbage shredded finely
1 cup Red (purple) cabbage shredded finely
1 cup Carrot, grated
1/2 medium Pink lady apple finely sliced into matchsticks
2 medium Spring onions, finely sliced

For the Dressing

2 tbsp White miso paste
1 tbsp Lemon juice
1 tbsp Apple cider vinegar
1 tsp Ginger root, finely grated or chopped
2 tbsp Tahini (hulled)
1 tbsp Olive oil
2 tbsp Water
1 tsp Rice syrup (optional)

Instructions

Finely shred both the white and red cabbage, place in a large bowl with the grated carrot, sliced apple and spring onions. Mix well to combine, tongs are handy for this.
For the dressing
Add the miso, lemon juice and apple cider vinegar to a small bowl. Mix well to combine to a smooth consistency, a fork or small whisk helps.
Add in the tahini, ginger root, olive oil, water, and rice syrup (if using). Mix really well, whisking and stirring until a smooth consistency is formed.
You can add in extra water to thin it out if its too thick.
Once a desired consistency, pour onto the slaw ingredients and mix really well to combine.
Serve as a side dish.

Reference;

1, 2; M. Murray & J. Pizzorno, ‘The Encyclopaedia of Healing Foods, The Most Comprehensive, User-Friendly A-Z Guide on the Nutritional Benefits and Medicinal Properties of Food’, 2005, pp178, 179.

Disclaimer; the information provided in this blog post is for educational purposes only, it does not intend to diagnose, treat or influence any medical treatments or decisions in any way. Please refer to your medical practitioner for such advice.