I bought a head of cabbage, with the intent of making cabbage rolls. However, I sort of forgot what day it was, and realized after getting home that I just wasn't going to have time to make them that week. But I didn't want to waste the cabbage! So I whipped up a quick batch of Miso Slaw, which was a big hit.
Sealed properly in the fridge, miso can last a very, very long time. Don't be afraid of buying it because you're not sure what to do with it and you don't want it to go bad. I speak from experience here!
Grab some tofu and kombu (seaweed) and make miso soup at home.
A spoonful or two added to regular chicken stock will liven it up.
You can make a marinade for chicken, fish, tofu, or vegetables (or just smear it on before cooking.)
If you're a Brit/Aussie and like Marmite/Vegemite, try some on toast.
There are tons of ways to use miso. Just get creative!
Hey. It was a busy weeknight.
I made the slaw first, and let the cabbage soak up some of the dressing flavors while the rest of the dinner came together. When it was time to serve it, I sprinkled it with some sesame seeds and dug in. It was pretty amazing! Make it yourself and find out just how amazing it really is!
Recipe: Miso Slaw
1/2 cabbage, finely shredded
1 tbsp. sugar
1 1/2 tbsp. miso paste
1/4 c. vinegar
1 tsp. sesame oil
1 tbsp. mayonnaise
3 tbsp. vegetable oil
Combine all dressing ingredients in a small bowl. Pour over cabbage, combine well, and serve.