Uploaded May 2023 | Updated September 2026, 7 hours ago
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As one might glean from our recipes over the years, slaws are a favorite of mine. This one is a variation on a previous recipe which we called Sesame Slaw. In this slaw, we leave out the soy sauce and use miso paste (I keep white miso, but red should also work). We still use sesame oil and toasted sesame seeds, and at the end we suggest garnishing with crispy flakes of fueru wakame – these dried seaweed flakes are meant to be rehydrated before use but they are not tough and so they make a delightful crispy garnish if used dry, and if stored with the slaw they will soften and meld into the slaw deliciously also.
Be sparing with fueru wakame garnish if you think you might put it away, in order to be able to add a bit more the next time you serve it. Also, if you have them, crispy fried shallots make a lovely additional garnish for the slaw. Feel free to make the slaw a day ahead, but leave out the wakame until serving.
Makes enough for 3-6 servings, about a litre.
Equipment:
• large mixing bowl
• glass measuring cup or small nonreactive bowl
• fork or similar for mixing dressing
Ingredients:
2 oz white vinegar
3 Tbsp neutral salad oil canola, peanut, sunflower, etc.
1 Tbsp sesame oil
1 tsp white miso paste
1/6 ea head of flat cabbage one sixth of a head, or quadruple the dressing for the entire head
2-3 coins pickled carrot ours are typically pickled with jalapenos
1-2 plants cilantro there are usually 8-12 plants per bunch
1-2 ea green onions optional; sliced thin at a high bias
1 Tbsp sesame seed toasted
1 tsp fueru wakame
1 tsp fried shallots optional
Procedure:
1. If need be, get the sesame seeds toasting on a pie tin or in a pan over medium-low heat.
2. In the glass measuring cup, measure the vinegar, then add the miso paste and use a fork to dissolve it completely.
3. Add the oils, mix, and set aside. It will probably separate and need mixing again right before use.
4. Slice the cabbage nice and thin and place it in the large mixing bowl.
5. Similarly, slice the pickled (or fresh) carrot into long, thin strips so that it blends well with the cabbage.
6. Chop up the cilantro and add it to the other chopped veg in the large mixing bowl.
7. Mix up the dressing once again and pour it over the veg.
8. Mix the slaw well, getting everything coated in dressing.
9. Once the sesame seeds are properly toasted, add them to the bowl and stir them in.
10. If you’d like a bit more bulbiness to the underlying flavor of the slaw, in addition to the optional green onions, add some fried shallots during the mixing phase and they will soften while the slaw sits.
11. Refrigerate the finished slaw until it’s time to serve.
12. Garnish the slaw with more fried shallots and crispy flakes of fueru wakame.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
As one might glean from our recipes over the years, slaws are a favorite of mine. This one is a variation on a previous recipe which we called Sesame Slaw. In this slaw, we leave out the soy sauce and use miso paste (I keep white miso, but red should also work). We still use sesame oil and toasted sesame seeds, and at the end we suggest garnishing with crispy flakes of fueru wakame – these dried seaweed flakes are meant to be rehydrated before use but they are not tough and so they make a delightful crispy garnish if used dry, and if stored with the slaw they will soften and meld into the slaw deliciously also.
Be sparing with fueru wakame garnish if you think you might put it away, in order to be able to add a bit more the next time you serve it. Also, if you have them, crispy fried shallots make a lovely additional garnish for the slaw. Feel free to make the slaw a day ahead, but leave out the wakame until serving.
Makes enough for 3-6 servings, about a litre.
Equipment:
• large mixing bowl
• glass measuring cup or small nonreactive bowl
• fork or similar for mixing dressing
Ingredients:
2 oz white vinegar
3 Tbsp neutral salad oil canola, peanut, sunflower, etc.
1 Tbsp sesame oil
1 tsp white miso paste
1/6 ea head of flat cabbage one sixth of a head, or quadruple the dressing for the entire head
2-3 coins pickled carrot ours are typically pickled with jalapenos
1-2 plants cilantro there are usually 8-12 plants per bunch
1-2 ea green onions optional; sliced thin at a high bias
1 Tbsp sesame seed toasted
1 tsp fueru wakame
1 tsp fried shallots optional
Procedure:
1. If need be, get the sesame seeds toasting on a pie tin or in a pan over medium-low heat.
2. In the glass measuring cup, measure the vinegar, then add the miso paste and use a fork to dissolve it completely.
3. Add the oils, mix, and set aside. It will probably separate and need mixing again right before use.
4. Slice the cabbage nice and thin and place it in the large mixing bowl.
5. Similarly, slice the pickled (or fresh) carrot into long, thin strips so that it blends well with the cabbage.
6. Chop up the cilantro and add it to the other chopped veg in the large mixing bowl.
7. Mix up the dressing once again and pour it over the veg.
8. Mix the slaw well, getting everything coated in dressing.
9. Once the sesame seeds are properly toasted, add them to the bowl and stir them in.
10. If you’d like a bit more bulbiness to the underlying flavor of the slaw, in addition to the optional green onions, add some fried shallots during the mixing phase and they will soften while the slaw sits.
11. Refrigerate the finished slaw until it’s time to serve.
12. Garnish the slaw with more fried shallots and crispy flakes of fueru wakame.
Music: bensound.com/royalty-free-music
