Simple Seaweed Miso Slaw Recipe (video)
Summer's coming back around, so it's time for some lighter and brighter fare on our channel! Hubby loves making slaw (we've done a lot of different slaws on the channel!) and this week is another delight. The real magic of this one comes in the crispy fueru wakame seaweed added just before serving. Those little crispy bits add a delightful texture and a delicious umami. We also added some crispy fried shallots (the type you can find in a plastic jar in most supermarkets) when we added the dressing because we like how the flavour spreads through the slaw as they sort of dissolve in the acidic dressing. If you'd prefer to keep them crispy, add them at the end when you serve, just like the seaweed.
We have access to these Asian flat cabbages, which we love. You could also use a Napa cabbage for this, but be aware that they are much more tender and will have a very different texture. The Asian cabbage really retains a lot of its crunch after sitting for some time in the dressing, but a more tender cabbage might become a little more limp over time.
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