2000s Recipes + Menus

Asian Cabbage Slaw with a Peruvian Twist

  • Active time:20 min
  • Start to finish:20 min
June 2009
Miso takes something familiar, like coleslaw, and gives it resonance without turning it into a dish that’s specifically Asian. Presilla was inspired by a huge Japanese market near her home, as well as by a century-old Japanese influence in Peruvian culture and food.

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  • 1 (2-lb) Asian or Napa cabbage, thinly sliced (about 8 cups)
  • 1 medium carrot, finely shredded
  • 1 fresh ají amarillo (Peruvian yellow hot chile) or jalapeño, stemmed, seeded, and thinly sliced
  • Miso dressing
  • 1 tablespoon crumbled Japanese fueru wakame or Korean ottogi dried seaweed (optional)
  • Toss cabbage, carrot, and chile with dressing until coated. Serve sprinkled with seaweed if desired.
Cooks’ note:
    Slaw can be made 3 hours ahead and chilled.
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