Miso Slaw

A bowl of grated cabbage and carrot coleslaw.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This crunchy miso slaw is ready to be your go-to coleslaw recipe for picnics, potlucks and summer dinners. Miso paste adds salty, rich flavor so your coleslaw will never be bland and under-seasoned again! 


Units Scale
  • 1 small head of cabbage, thinly sliced or confetti chopped (see notes below)
  • 2 carrots, peeled and grated
  • 2 tablespoons yellow miso
  • 3 tablespoons rice vinegar
  • 1/4 cup mayonnaise
  • 1 tablespoon honey
  • 2 tablespoon sunflower oil


  1. Combine the cabbage and carrots in a large bowl. Set aside. 
  2. In a smaller bowl use a fork to mash the miso and rice vinegar into a smooth paste. 
  3. Use a whisk to whisk in mayonnaise, honey and oil until smooth. 
  4. Toss the dressing with the shredded cabbage and carrots. For the crunchiest coleslaw, wait to dress the cabbage until right before serving. 


The easiest way to thinly slice cabbage is to use the slicing blade on a food processor (or buy pre-shredded coleslaw mix from the grocery store). If you like crunchier slaw, then "confetti chop" the cabbage. This means using a knife to chop the cabbage into small, thick chunks that are easy to scoop up with a spoon.

This slaw tastes best if the dressing is tossed into the cabbage right before eating. It will stay fresh for several days in the refrigerator. However, thinly sliced cabbage will get soft and soggy fairly quickly. Chopping the cabbage into small pieces (rather than slicing it thinly) will keep the slaw crunchier longer. 

You can substitute white miso paste for the yellow paste. However, don't use red miso which has a stronger, saltier flavor.