cabbage and apple slaw with miso dressing
Every Monday, I am a volunteer cook and lunch lady at a public school in my neighborhood as part of the Cook for Kids program organized by Wellness in the Schools (the website’s content is way thin, I know). The resident chef (a legit culinary school graduate) and I put together a salad bar for the school cafeteria using basic fruits and vegetables and a lot of improvisation. One of the standards is something we call “healthy slaw”: no mayo, just raw shredded cabbage and other veggies in a light honey-kissed vinaigrette. I happen to do my own version of this, with the addition of miso and sesame oil. Sometimes it gets packed up for lunch with quinoa or some other whole grain, chicken or tofu or beans, roasted veggies, and other stuff you would expect a nutrition nerd to eat. John and I catch colleagues/classmates checking out our lunch, but we will never (ever!) trade.
2 teaspoons shiro miso (white miso)
warm water
1 to 2 teaspoons honey
1 teaspoon white wine or rice wine vinegar
1 1/2 teaspoons sesame oil
1 scallion stalk, chopped
1 small head of cabbage, shredded
1 medium apple, julienne into thin strips
sesame seeds
Dissolve miso in a bit of warm water (just enough to thin/smooth it out). Mix in honey, vinegar, and sesame oil. Toss with scallion, cabbage, apple, and sesame seeds.
