Chef Mik's Asian Style Coleslaw

I don’t know that I would even be posting this recipe save for the fact my brother was in town for a few weeks. During which time I prepared this simple dish one night, low and behold both he and his family loved it so much so in fact he asked for the recipe! I should also confess I love miso in all its salty yeasty goodness and look for most any excuse to use it! 

If you aren’t that familiar with miso it is basically fermented soybean paste and taste like it , but paired together with a little bonito broth and you have the makings of a great soup, cut with a nice sweet wine reduction and lots of butter and you have a great beurre blanc, this sauce goes great with grilled tuna or salmon! Or heck you can even add it to egg custard base and through some other goodies in the batch and bang go presto you’ve got either Crème brûlée or ice cream! Though for the faint of heart you might want to stick with the green tea ice cream…

At any rate today I am using miso as the base for my salad dressing it will act as the binding agent helping to emulsify it. However it should be stated and can’t be stressed enough; be sure to dilute it enough so it will not be overwhelming! As for acid today I am only using rice wine vinegar though sometimes I will add a little lime juice. Also while I am using canola oil, vegetable oil or peanut oil will do. As for flavor enhancers I like to add a lot of ginger, and sesame oil to this particular dressing which is where the dressing would normally end however as I will be dressing one of our (foodperfected’s) more popular lunch side dishes with it I am adding a mayonnaise consonant. This won’t change the flavor profile much other then smoothing it out but it will help the dressing cling to the salad a bit better then it might otherwise

Shopping List

One small head of white cabbage

One eight head red cabbage

One carrot

hot house cucumber

Chinese pickled cucumber

Fresh Coriander

Scallions

Shaved almonds, toasted or toasted black and white sesame seeds

Dressing

White or yellow miso paste

Ginger grated

Honey

Shallots

Rice wine vinegar

Canola (rape seed oil)

Sesame Seed oil

Water, bottled

My Mad Method

Chef Mik’s Asian Style Coleslaw shown here with some poached shrimp 

In a mixing bowl combine 1 dl each: miso paste, and water a ½ dl each rice wine vinegar and honey, 2 tsp ginger minced and 1 tsp minced shallots

Mixed to combine, completely break up miso paste, pore or whisk in just enough oil (mix) to combine

Add a tsp or so of sesame oil , adjust seasoning to taste (I added more sesame oil and ginger)

This is 2 dl's worth of the dressing

Add a heaping TBSP mayonnaise mix to combine, adjust seasons and set aside (I added more sesame oil and ginger)

Shred the cabbage and cut the carrot into strips, (I am cheating and using a prepared cut batch)

Add the cucumber pealed, seeds removed and cut into strips

Add the pickled ginger to taste 

Add fresh chopped coriander sometimes referred to as cilantro to taste, (reserve some for garnish)

Add some sliced scallions to taste, (reserve some for garnish)

Pore over the dressing, mix to combine, refrigerate 2 to 3 hours 

This is what the coleslaw will look like after 2 hours, sample and adjust seasoning to taste