This upcoming weekend marks the unofficial start to summer!! Officially, Memorial Day is a day to give thanks and show our appreciation to all the men and women who have served our country. Unofficially, it’s a day to be outside, barbecue and rejoice that summer is upon us. I’m so excited for summer to arrive, and I’m even more excited to spend some time with friends, family and my third love–food.
For the past few Memorial Day’s, my family has gotten together to celebrate my great uncle’s birthday. This year, he is turning 90, and we will once again come together to eat, drink and be merry. I usually help my mom prepare some of the food, and one ofmy favorite BBQ staples is cole slaw. But, I like to switch things up a bit with some untraditional flavors
This slaw replaces the standard mayo dressing with a miso yogurt dressing. It’s salty, tangy and has a definite Asian vibe. I added in some chopped nuts to give a different texture and add some depth to the traditional slaw. In theory, fresh cilantro might also make a nice add-in here and offer a fresh taste. Personally, I can’t eat cilantro (I’m one of those people that hates it). As the recipe stands, it’s refreshing, healthy and surprising. Plus, it’s ridiculously easy to make if you buy pre-sliced ingredients.
Creamy Miso Slaw
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1 cup shredded broccoli
- 1/4 cup chopped unsalted pecans
- 1/3 cup plain Greek yogurt
- 1 tablespoon white miso paste
- 1 teaspoon maple syrup
- 1 teaspoon soy sauce
- 2 tablespoon vegetable oil
- 1 tablespoon rice vinegar
In a large bowl, combine the purple cabbage, carrots, broccoli and pecans.
In a small bowl, combine the Greek yogurt, miso paste, maple syrup, soy sauce, vegetable oil and rice vinegar. Whisk until it all comes together.
Pour the dressing over the slaw mixture and stir until it's evenly coated.