Miso Coleslaw

Photo From: Miso Coleslaw


  • 1 tsp Nama Shoyu or Tamaro
  • 3 TBSP water
  • 3 Tablespoons of Mustard seed oil* or Sesame seed oil or a combination
  • 2 tsp Miso Paste
  • 1 TBSP Rice vinegar
  • 2-3** cups sliced or shredded cabbage
  • 1 medium onion chopped
  • 1 carrot, grated
  • 1 TBSP sesame seeds, black or white toasted or not


In a small bowl whisk together first 5 ingredients to make the dressing. Prepare veggies and mix well. Pour dressing over cabbage and other vegetables, massage it in with your hands. Top with sesame seeds.

*Mustard seed oil is not common, there is a good mustard seed oil from Australia called Yandilla. It has the eurcic acid removed from it making it safe for internal consumption. Try it, it’s delicious and will add a nice little spice to the dish. I use equal amounts of sesame and mustard seed oil, if you like it hot you can use all mustard seed oil or 2:1 mustard:sesame.

**This dressing is also delicious on fish or chicken. If you want to serve miso coleslaw with chicken or fish, reserve 1/4 of the dressing to brush on the fish or chicken and use only 2 cups cabbage for the coleslaw.

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