I LOVE CABBAGE, AND YOU SHOULD, TOO
Cole slaw is more than just a picnic side dish—it’s a refreshing, nutrient-rich salad that packs a crunch with every bite. At its core, cole slaw is made with cabbage, a cruciferous vegetable loaded with vitamins C and K, fiber, and antioxidants that support digestion and overall wellness. Carrots often join the mix, bringing natural sweetness and a boost of beta-carotene for healthy skin and eyes. Together, they create a colorful, light, and wholesome dish that pairs beautifully with everything from grilled meats to vegetarian mains.
What makes this version extra special is the addition of miso and Wasabi & Pear White Balsamic Vinegar. Miso, a traditional Japanese fermented soybean paste, adds a savory umami depth while also providing gut-friendly probiotics that aid digestion. Balsamic vinegar balances it out with tangy sweetness and antioxidants that support heart health.
Ideally you’ll want to use a high percentage grape must balsamic vinegar. Commercially available balsamic is around 35%. These are less viscous – or “watery”. Our Enfuso brand balsamic are 70%. This makes for a syrupy vinegar that’s ready to use in most dishes. If your vinegar is too thin, you’ll need to reduce it on the stove before adding to the miso paste. Avoid high heat with miso. This kills the good microbes.
Ingredients:
This simple dish only requires a few raw ingredients, the miso paste, and balsamic vinegar.
Assembly
- Shred your choice of cabbage. I prefer Savoy but they were out of decent looking heads, so for this recipe I used green and a little red cabbage
- Clean your carrot how you prefer. You may want to use a grater, but for this recipe I cut a rough Julianne. This style is great for salads and stir-fries. If you’re unfamiliar, you cut the carrot at a bias. Then, turn the ovals skinny tip up and slice strips.
- For this recipe I used organic black beans and organic canned corn. Drain and rinse both of these, this removes a lot of the starches. We won’t need them in this fresh meal.
4. Rough chop “Raw” cashews or “Steamed”. Better yet, buy them already broken. You can use roasted if you have a hard time finding steamed variety.
5. *Optional* Cut the stems off a broccoli. Peel the skin – it’s bitter – and cut into thin strips. Pro Tip: Buy organic broccoli slaw, like I did.
6. Finally, mix the miso paste and Wasabi Pear White Balsamic
7. Hand mix works the best. Get your hands dirty. Pro Tip: Wash your hands with cold water and soap. This will keep your hands smelling like vinegar. Same goes for onions.
8. Salt and pepper to taste.
Miso and Balsamic Slaw
Description
This vibrant miso balsamic cole slaw is a nutrient-packed twist on a classic, combining crisp cabbage and carrots with protein-rich black beans and buttery cashews for a satisfying crunch. The umami flavor of miso blends perfectly with the tang of balsamic vinegar, creating a bold dressing that elevates every bite. Not only is this slaw packed with fiber, plant-based protein, and antioxidants, but it also makes a delicious side dish or light main course for healthy weeknight meals, summer barbecues, or easy meal prep.
What you'll need
Fast and fresh
Fresh and fast
-
Cut cabbage into thin strips
-
Cut carrots on the bias and then Julianne
-
Drain and rinse thoroughly both black beans and corn. Freeze any remainder.
-
Crush or chop cashews
-
Mix the miso and balsamic vinger
-
Mix all ingredients