A fresh new take on traditional coleslaw.
1/4 cup white or golden miso
1/4 cup honey
1/4 cup water
1 tbsp freshly squeezed lemon juice
1 tsp sesame oil
1 tsp sodium-reduced soy sauce
1 tsp peeled fresh ginger, minced
1/2 cup plus 2 tbsp vegetable oil
1 cup peeled jicama, sliced into matchstick-size strips
1 medium cucumber, peeled and sliced into matchstick-size strips
1 red pepper, seeded and sliced into matchstick-size strips
1 small carrot, peeled, cut into matchstick-size strips
1/4 cup fresh cilantro, chopped
Step 1: Combine miso, honey, water, lemon juice, sesame oil, soy sauce and ginger in blender; mix until smooth. While machine is running, gradually add vegetable oil. Season to taste with salt and pepper. Set aside.
Step 1: Combine jicama, cucumber, red pepper, carrot and cilantro in a large bowl. Toss with miso dressing to coat. Tip: To keep vegetables crisp, toss slaw with dressing just before serving.