Recipe: Asian Napa Cabbage Coleslaw with Miso Dressing

This is a salad that can be served all year long. Cabbage family vegetables, including Asian Napa cabbage, are rich in anti-cancer phytochemicals called sulphoraphanes. The fresh miso provides a source of friendly healthy bacteria which are important to normal intestinal function and normal hormone metabolism. All vegetable dishes are rich in antioxidants and fiber. Including fermented foods in the diet (such as miso, fermented soybean paste) also contributes to lower rates of obesity and less body fat.

The sweet and tangy dressing for this coleslaw  makes a wonderful dressing for any salad.

Turn this dish into a main course by tossing in some cubed baked tofu, cooked black beans, baked or grilled organic chicken breast or wild caught salmon. If Napa Cabbage is not available you may use finely sliced green and red cabbage for a truly colorful salad.


  • 1 tablespoon yellow miso
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey (may be omitted if you are reducing sugars in your diet)
  • 2 tablespoons rice vinegar
  • 3 tablespoons sesame oil (you can also use peanut oil, olive oil, walnut oil or almond oil)
  • 2 teaspoons toasted sesame oil
  • 6 cups thinly sliced Napa cabbage (about 1/2 large head)
  • 3 carrots, grated
  • 4 green onions, sliced
  • 1 (5-ounce) can sliced water chestnuts, rinsed and drained
  • 1/3 cup roasted peanuts or toasted almonds


  • Whisk together miso, mustard, honey and rice vinegar in a large bowl. Slowly whisk in  your choice of oil plus toasted sesame oil until well blended. Add cabbage, carrots, green onions, water chestnuts and peanuts and toss to combine. Coleslaw may be made a day ahead, covered and chilled until ready to serve.

6 servings

This recipe is vegan, vegetarian, gluten free and dairy free

This recipe contains soy and peanuts

This recipe is adapted from Whole Foods Recipes

Tip: To toast almonds, place them in a dry cast iron pan over a medium burner and continuously stir until lightly toasted.  Or place them into a toaster oven for one or two cycles stirring and turning between cycles. Immediately remove the nuts from the pan to cool.