Asian Coleslaw with Miso-Ginger Dressing

asian-coleslaw

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Asian Coleslaw with Miso-Ginger Dressing

asian-coleslaw

Enjoy this tasty Asian Coleslaw seasoned to perfection with a Miso-Ginger dressing made from our Miso Master Organic Sweet White Miso and convenient, ready to use Emperor’s Kitchen Chopped Ginger. Yum!

  • Author: great eastern sun
  • Yield: 6-8 Servings 1x
  • Category: Dressing
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Ingredients

Instructions

  1. In a food processor, combine the rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and process until completely smooth. With the machine on, add the oil in a slow and steady stream.
  2. Season the dressing with salt and pepper.
  3. Pour 1/2 cup of the dressing into a large bowl and refrigerate the rest for another use.
  4. Add the green and red cabbage, carrots, radishes and scallions to the bowl and toss to coat thoroughly with the dressing.
  5. Serve slightly chilled or at room temperature.

Notes

Note:  Use the extra dressing for tossing with rice noodle salads, serving as a dip, or spooning over fish.

Miso Sesame Winter Squash

 

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Miso Sesame Winter Squash

Adapted from the Molasses, Miso, and Maple Candied Sweet Potato recipe in Bryant Terry’s “The Inspired Vegan”.

  • Yield: 4-6 Servings 1x
  • Category: Side Dish
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Ingredients

Instructions

  1. Preheat the oven to 425F / 220C, with a rack in the middle.
  2. In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.
  3. In a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.
  4. When the squash is deeply golden on both sides, remove from the oven.
  5. Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss.
  6. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top.
  7. Remove from the oven, and season with salt, if needed.
  8. Finish with some toasted sesame seeds, chopped arugula, and/or herbs, and serve immediately with lemon wedges on the side (to squeeze on top).

Wasabi and Green Onion Mashed Potatoes*

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Wasabi and Green Onion Mashed Potatoes

  • Yield: 8 Servings 1x
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Ingredients

  • 3 lbs, peeled and chopped Yukon Gold potatoes
  • 1 cup whipping cream
  • 1/2 cup (1 stick) butter
  • 2 Tbsp, prepared Sushi Sonic 51% Real Wasabi Powder
  • 2 Tbsp toasted sesame oil
  • 1 cup green onion, chopped

Instructions

  1. Bring potatoes to boil in large pot of water. Reduce heat to medium; cook until tender, about 17 minutes. Drain well.
  2. Heat oil in small skillet over medium heat; add green onions and sauté until wilted, about 3 minutes.
  3. Meanwhile, bring cream, butter, and wasabi paste to simmer in small saucepan over medium heat, stirring until butter melts. Season with salt and pepper.
  4. Using potato masher in same large pot or ricer, mash potatoes. Stir in hot cream mixture followed by green onions.
  5. Place in serving bowl and serve hot.

Notes

*From Bon Appétit  | November 2007

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