I know that summer is almost over for some of us but I just had to share this summertime recipe. I have never been a huge fan of traditional cole slaw because there is always way too much mayonnaise. However, I have finally found a solution to that problem by using some alternative ingredients. Miso is basically the substitute that I am referring to. When I first bought miso I had no idea what it would even look like, I thought it was going to be a liquid LOL. It is actually a fermented soy bean paste and anything fermented is really good for you! Fermented foods help the body digest and assimilate whatever we eat..awesome!
4 cups of red cabbage, sliced thin
4 cups of green cabbage, sliced thin
1/2 red onion, minced
1 1/2 cups grated carrot
1 rib celery, thinly sliced
3/4 teaspoon sea salt
1 1/2 cups lightly toasted walnuts, chopped coarsely
1/3 cup walnut oil
2 tablespoons flax oil
2 small shallots minced
1/2 teaspoon umeboshi plum vinegar
3 tablespoons lemon juice
2 teaspoons mellow miso (Yes, as in miso soup. You can add it to sauces, dressings or soups. It’s basically the mayo replacement in this recipe. It gets all mayo-like when you blend it)
1 teaspoon agave nectar or honey
1. Mix in a large bowl, the red and green cabbages, onion, carrot, celery and sea salt. Gently mix the salt into the vegetables with your hands until a small amount of water appears on your hands.
2. Place a large plate on top of the salad and put a weight on top. Press the salad for 20 minutes. You will see more water pooling at the bottom of the bowl from the pressure.
3. Pour the walnut and flax oil into a blender. Add the shallots, umeboshi vinegar, lemon juice, miso and agave/honey. Blend well until creamy. Remove weight from salad. Pour the dressing over the salad mixing well. Marinate for 15 minutes.
4. Toss in the walnuts and serve!