This new recipe is a result of a group effort back in our kitchen.  Thanks to Piera, Alex (Alex Mong who never liked cabbage until this!) and Amanda, the kitchen not only came up with this delish slaw, but had the wild and creative idea to use it in a Miso Tofu Wrap, a popular new sandwich.

Though we often associate cabbage with the Irish, it arrived in Europe via the Celts from Asia around 600 BCE.  History tells that the French navigator Jacques Cartier brought the cabbage to us around 1530.  Why is cabbage so popular?  Because it keeps, is inexpensive, takes only 3 months to grow and can be used every which way.  Did you know that one acre of cabbage yields more edible vegetables than any other plant?  Well, at least that’s what they say.

Use organic veggies.  Especially when using cabbage, a member of the cruciferous family of vegetables, because the cruciferous veggies (broccoli, kale, Brussels sprouts, collards, cauliflower, bok choy, etc.) are heavily sprayed when grown commercially.

Serves 6

Slaw Vegetables (Mix and Match — You Don’t Have to Be Precise!)

6 C shredded green cabbage, about 1 lb	3 C shredded red cabbage, about 1/2 lb
3 C shredded carrots (about ½ lb)

Dressing

4 Tbsp mellow white miso	2 Tbsp prepared mustard
1/3 C brown rice vinegar	2 Tbsp garlic, minced or pressed
1 Tbsp mirin (Japanese sweet rice wine)	1 C Extra Virgin Olive Oil (EVOO)

Shred cabbage and carrots with the food processor or by hand.  Place in large mixing or salad bowl.

To make the dressing, whisk vinegar, mustard, miso, garlic, ginger and mirin in a little mixing bowl until thick and smooth. Add EVOO while whisking to emulsify.

Amanda says:

Now dress the salad. You can start with half the dressing and add enough so it suits your taste.  If you have any dressing left, lucky you! Put it in a container in the fridge and it will keep for months. Just pull it out and let it melt at room temperature; good EVOO solidifies in the fridge. You’ll notice this recipe doesn’t call for salt because the miso does the saltin’.  Garnish this salad with unhulled sesame seeds for a fun crunch, and cilantro if you swing that way (I sure do!)