Crisp and flavorful, this colorful purple cabbage slaw is delicious and so easy to whip up. It's made with a savory/sweet miso vinegar dressing and is oil-free. Serve as a side dish, as part of a Buddha Bowl, or in a sandwich or wrap.
1Tablespoonsoptional oil light tasting like avocado
6cupsshredded purple cabbagecan use bagged cabbage or make your own
salt and pepper to taste
Mix together all the ingredients for the miso sauce including apple cider vinegar, mirin, tamari, miso paste, maple syrup, and optional oil (if using). You will need to break up the miso with a spoon or spatula and incorporate it into the other liquid ingredients. Set aside.
Prepare the vegetables. shred/slice the red cabbage thinly, grate the carrots, dice the apple, and slice the green onions. To save time I often used bagged red cabbage and shredded carrots. Thaw the edamame (if frozen) by placing in a strainer under running water.
Put all vegetable ingredients and apple into a medium-sized bowl. This includes the shredded cabbage, diced apple, shredded carrot, edemame, pomegranate seeds, and sliced green onions.
Pour the prepared miso vinegar dressing over the slaw ingredients and mix well. Salt and pepper to taste.
This will keep, tightly covered, in your refrigerator, for 5 days.
If you are oil-free there is no reason to add the optional oil. I don't. If you normally do eat oil then you will appreciate the "mouth feel" the oil lends to this dish. the oil is optional and not included in the nutritional information.