Miso-Spiked Asian Slaw

Ingredients

• 1 large carrots 
• 4 servings ginger fresh grated peeled
• 4 servings honey 
• 4 servings juice of lemon fresh
• 4 servings mayonnaise 
• 4 servings miso white
• 1 large radishes 
• 4 servings salt and pepper 
• 4 servings spring onion white green ( and pale parts only)
• 4 servings sesame oil 
• 4 servings sesame seed white black toasted
• 4 servings vegetable oil 
• 4 servings citrus champagne vinegar (not seasoned)

Equipment

• bowl
• whisk
• blender

Directions

1. In a small bowl, whisk together the vinegar, miso, ginger, mayonnaise, lemon juice, and honey. Slowly whisk in the sesame oil until emulsified, then the grape-seed oil. Season with salt and pepper and set aside. (You can also make the dressing in a blender.) The dressing will keep, covered in the refrigerator, for about 4 days.
2. Whisk before using.In a large bowl, combine the cabbage, carrots, radishes, and scallions.
3. Add a little more than half of the dressing and toss to combine. If the slaw is too dry, add a little more. Check the seasonings, then sprinkle with the sesame seeds (if using) and serve.Try out these recipes with slaw on Food Republic:Gone Fishin': Catfish Tacos With Chipotle Slaw Recipe
4. Merguez Dog With Zucchini-Mint Slaw Recipe
5. Pork Tenderloin With Apple Jicama Slaw Recipe