I made this as part of one of my weekly Sunday meal preps. Like I’ve said before, a lot of what I make has become semi-homemade in nature, like using pre-shredded coleslaw mix. Chopping up cabbage, let alone 2 colors of cabbage AND carrots, into super thin pieces just takes too dang long, and really, it makes a huge mess in the kitchen.
I mixed a little white miso in the slaw dressing to quickly add some flavor, and served it with Hoisin Chicken Burgers. The whole meal took like 45Â minutes to put together and cook, and it was awesome. *Pats own back*
White miso is mostly rice, with some soybean, fermented with salt and fungus. This stuff can be a bit tricky to source; you’ll probably have to go to your local crunchy mama store or Whole Foods. It’s in the refrigerated section. It really is worth buying, it lasts forever in the fridge and you can put it in anything and everything. Miso Caramel anyone? But of course, you can leave it out if you must….
- 1/4 c mayo
- 1/4 c rice vinegar
- 3 green onions, finely chopped
- salt, to taste
- 2-3 T white miso
- 1-to-2 Â 14 oz bag(s) of coleslaw mix
Whisk all the ingredients together, then dump inÂ the slaw mix and toss to coat. I suggested 1 or 2 bags because you may want to play around with theÂ dressing-to-cabbage ratio. Serve immediately, or store in the fridge. It should last quite some time in there, if you can resist for that long.