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.
View more of our favorite recipes from this issue.
2000s Recipes + Menus
Asian Cabbage Slaw with a Peruvian Twist
Serves12
- Active time:20 min
- Start to finish:20 min
June 2009
- 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.
- Keywords
- latino,
- vegetarian,
- gourmet entertains,
- maricel presilla,
- fiesta forever
Fiesta Forever
When Maricel Presilla, a restaurateur and major authority on Latin cooking, throws a party, she thinks big. Really big. And since she believes that ‘el barbecue’ can be a key to a culture, we couldn’t pass up the chance to spend a day in her world, with her food. You’re invited, too.
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