This slaw is the perfect side dish to serve on Rosh Hashanah, or really anytime you want to have a fresh slaw to brighten your table and palate. Crisp, tart green apples pair spectacularly with Napa cabbage, rainbow carrots, red onion, and scallion to create a festival of flavors! Honey miso vinaigrette takes the slaw from great to outstanding, and pulls together the traditional tastes of the holiday (namely, apples and honey) in a new and exciting way with the addition of miso paste. The result is an instant classic that’ll help you and your family have a sweet new year for years to come.
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Using a food processor or cheese grater, shred the apples. Pour or squeeze the juice of half a lemon onto the shredded apple to prevent it from browning, and toss to coat evenly.
Shred the carrots.
Whisk together the juice of one lemon with the sesame oil, honey, miso paste, and pinch of salt to make a vinaigrette.
Add the apples, carrots, red onion, scallion (reserving a pinch or two for garnish), and Napa cabbage to a large mixing bowl.
Pour the vinaigrette into the bowl and toss everything together until combined.
Transfer to a serving bowl and garnish with the remaining pieces of scallion. Serve immediately.
Miso Apple Honey Slaw
Equipment
- food processor or cheese grater, for shredding the apples and carrots
Ingredients
- 3 green apples, peeled (optional) and cored
- 3-4 large carrots, scrubbed
- 3 cups shredded Napa cabbage
- 1 small red onion (or ½ of a large one), halved, then finely sliced
- 2-3 scallions (bulb and leaves) finely chopped
- 1½ lemons, juiced
- 2 tsp honey
- 1 Tbsp sesame oil
- ½ Tbsp red miso paste
- 1 pinch kosher salt
Instructions
- Using a food processor or cheese grater, shred the apples. Pour or squeeze the juice of half a lemon onto the shredded apple to prevent it from browning, and toss to coat evenly.
- Shred the carrots.
- Whisk together the juice of one lemon with the sesame oil, honey, miso paste, and pinch of salt to make a vinaigrette.
- Add the apples, carrots, red onion, scallion (reserving a pinch or two for garnish), and Napa cabbage to a large mixing bowl.
- Pour the vinaigrette into the bowl and toss everything together until combined.
- Transfer to a serving bowl and garnish with the remaining pieces of scallion. Serve immediately.