Broccoli & Cabbage Slaw with Miso-Carrot Dressing
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Earlier this year I read about a cabbage-salting technique in The Slanted Door cookbook. It’s a simple process: Place cabbage in a large bowl, sprinkle with a small handful of salt, and massage it into the cabbage. Let stand for 15 minutes, then rinse in cold water.
Salting the cabbage draws out some of its moisture, which allows it to better soak up the dressing. It also softens the shreds, which makes it easier to eat. I’ve been employing this technique in every cabbage slaw I make now, even when I use more tender varieties such as Napa or Savoy, and I find it makes all the difference in both taste and texture.
The above-picture broccoli and cabbage slaw contains scallions, toasted almonds, and pumpkin seeds, and it’s dressed in a very light, miso-carrot dressing. It contains no dairy or mayonnaise, which makes it well-suited for basking on a buffet table this weekend or any other this summer.
Broccoli & Cabbage Slaw with Miso-Carrot Dressing
- Total Time: 30 minutes
- Yield: Serves 4
Description
Adapted from this udon noodle salad recipe from Self and Epicurious. I changed the recipe slightly, using fresh lime juice in place of vinegar and adding some additional oil to make it more of an emulsion. If you prefer to use vinegar, I suggest white balsamic or rice vinegar, and you may not need quite as much as 1/3 cup.
Ingredients
- 1 small head napa (or other) cabbage
- 1 tablespoon kosher salt, plus more to taste
- 2 medium unpeeled carrots, ends trimmed (about 8 oz. once trimmed)
- 1/4 cup white miso paste
- 2 cloves garlic, optional, see notes above
- 1/3 cup freshly squeezed lime juice (or vinegar, see notes above)
- 1 tablespoon sesame oil
- 1/2 cup grapeseed, olive, or neutral oil
- 1 small head broccoli or cauliflower, cut into florets
- 1/2 cup sliced almonds
- 1/2 cup pumpkin seeds
- 6 scallions, thinly sliced
Instructions
- Cut the cabbage into quarters through the core. Thinly slice it, discarding the core. Place cabbage in a large bowl and sprinkle with 1 tablespoon kosher salt. Using your hands, massage the salt into the cabbage. Let sit for 15 minutes. Fill bowl with cold water and jostle the cabbage with your hands. Drain into a large colander. Don’t worry about drying the cabbage.
- Meanwhile, make the dressing: If you’re using a food processor, run the carrots down the chute with the shredder attachment in place. Then switch to the default blade, and add the miso, garlic, if using, lime juice, sesame oil, and 1/4 teaspoon kosher salt. With the motor running, pour oil slowly down the chute (I pour it into the cavity of the food pusher, which has a little pin hole, which allows for slow, steady streaming), then add 1/4 cup of water in the same manner. Taste the dressing. Add the additional 1/4 cup of water to thin to the right consistency—dressing will be thin— and to correct it if it tastes too tart. Add an additional 1/4 teaspoon of salt if necessary. (Note: miso pastes vary in sweetness—the one I’m using is very sweet—so you’ll have to adjust the dressing to taste.)
- Wipe out the food processor. Switch to the slicer attachment. Run the broccoli or cauliflower florets down the chute. Transfer to a large bowl. (It’s now safe to throw your food processor in the dishwasher!)
- In a small skillet over medium heat, toast the almonds until golden. Transfer to a plate to cool. Wipe out the skillet, and add the pumpkin seeds. Toast until golden, then transfer to a plate to cool.
- Transfer cabbage to the bowl with the broccoli or cauliflower. Add the toasted almonds and pumpkin seeds. Add the scallions. Pour dressing over top — you won’t need all of it. Toss. Taste. Adjust seasoning as necessary.
- Prep Time: 30 minutes
- Category: Salad
- Method: Toss
- Cuisine: American
Keywords: cabbage, salad, miso, carrot, dressing, scallions, almonds, pepitas
This post may contain affiliate links. Please read my disclosure policy.
9 Comments on “Broccoli & Cabbage Slaw with Miso-Carrot Dressing”
This technique is genius, and a salad spinner helps to get rid of the excess water after rinsing.
No patience for the complicated dressing but threw in some fava beans, a spring onion, and some mint and a “eyeball-it” vinaigrette and it made for such a fun, fresh lunch!!
Mama Poule!!! It has been way too long. Hope you are well!! So glad you like the technique. Your lunch sounds delicious. xoxo
I know, I am actually always lurking around here but not commenting…busy, busy past 18 months so even the cooking has been basic, basic, basic…
I hope you are doing well too, congratulations on the book!! I stupidly shamefully still need to order it!!
Thanks for the tip on how to make great slaw! And this recipe looks unique and delicious.
Was digging through the “vegan” tagged recipes and found this, which I must have missed at the time. It’s genius! I too will be salting and rinsing cabbage first from now on.
The dressing is so yummy. My current jar of miso was not sweet at all so I added a T of maple syrup to play up the carrots.
If you don’t feel like changing food pro discs and blades you can process the carrots (cut into chunks first, so maybe it’s about the same effort) with the main blade. I learned this from a cook’s illustrated recipe for carrot salad that I make on repeat. Thank you!????
So happy you liked this one, Hina!
Just an excellent recipe! And love how it comes to together in no time and you have a jar of delicious dressing on hand for the next serving of slaw! The salting of cabbage really does make a difference. Thanks so much!
★★★★★
So nice to hear this, Hina! Thanks for writing 🙂
Hello Ali,
I haven’t made any of the broccoli recipes yet but I’m getting ready to do so. All of them sound delicious! I wanted to let you know that Trader Joe’s always has roasted, salted, cashews in one pound bags. I’ve never not been able to purchase them.
Best, Donna LaHue