Ingredients
1/4 c. unseasoned rice vinegar
3 tbsp. white (shiro) miso
1 tbsp. mayonnaise
1 tbsp. fresh lemon juice
1 tsp. finely grated fresh ginger
Pinch of sugar
3/4 c. grapeseed or vegetable oil
Salt and freshly ground pepper
1/2 small green cabbage
1/2 small red cabbage
4 medium carrots
4 radishes
3 large scallions
Preparation
Step 1In 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 grapeseed oil in a slow and steady stream. Season the dressing with salt and pepper. Pour 1/2 cup of the dressing into a large bowl and refrigerate the rest for another use.Step 2Add the green and red cabbage, carrots, radishes and scallions to the bowl and toss to coat thoroughly with the dressing. Serve slightly chilled or at room temperature.Step 3Make Ahead: The dressing can be refrigerated for up to 1 week.
