Ingredients
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1/4 cup rice vinegar, unseasoned
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3 tablespoons white miso (shiro)
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1 tablespoon mayonnaise
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1 tablespoon fresh lemon juice
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1 teaspoon fresh ginger, finely grated
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1 pinch sugar
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3/4 cup grapeseed oil or 3/4 cup vegetable oil
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salt & freshly ground black pepper
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1/2 small green cabbage, shredded (4 cups)
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1/2 small red cabbage, shredded (4 cups)
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4 medium carrots, shredded
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4 radishes, shredded
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3 large scallions, white and light green parts only, julienned
Instructions
- In a food processor, combine the rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and process until completely smooth. With the machine on, add the grapeseed oil in a slow and steady stream. Season the dressing with salt and pepper. Pour 1/2 cup of the dressing into a large bowl and refrigerate the rest for another use.
- Add the green and red cabbage, carrots, radishes and scallions to the bowl and toss to coat thoroughly with the dressing. Serve slightly chilled or at room temperature.