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Miso Honey Apple Slaw with rainbow carrots, Napa cabbage, red onion, and purple scallions in a large white and lilac serving bowl. There is a dark colored velvet scarf in the background.

Miso Apple Honey Slaw

Becca Gallick-Mitchell
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 Rosh Hashanah (namely, apples and honey) in a new and exciting way with the addition of miso paste.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Salad, Side Dish
Cuisine Asian, Jewish
Servings 6

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.
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