Winter Slaw with an Orange Miso Dressing and Hazelnuts
—·New Zealand
Ingredients
Salad
- 1 crunchy red apple, sliced with a julienne peeler (avoid the core)
- juice of 1 lemon
- ½ red cabbage, sliced very finely using a mandoline
- 2 kale leaves, stems removed and cut into very fine ribbons
- 3 radishes, sliced with a julienne peeler
- 1 carrot, peeled and sliced with a julienne peeler
- large handful mint, finely chopped
- ¾ cup hazelnuts, roughly chopped
Dressing
- 2 tablespoons white miso
- 3 rounded tablespoons good-quality mayonnaise (I use the olive oil and egg mayonnaise from Sabato)
- 1 teaspoon finely grated ginger
- juice and zest of 1 orange
- ground black pepper to taste
Instructions
5 steps
- 1
Dressing - Combine all dressing ingredients in a small jug. Whisk until smooth. Season to taste.
- 2
Salad - Cover the apple with the lemon juice in a small bowl. Mix until well coated.
- 3
Salad - Combine all salad ingredients (except hazelnut and mint) in a large bowl. Toss with the dressing until well coated.
- 4
Salad - Sprinkle over the mint and hazelnuts. Fold through the salad.
- 5
Salad - Serve within an hour. The salad should be served at room temperature (not cold).
Progress
0 / 5 steps
