If you’ve ever wished your coleslaw could be… cooler, zingier, more interesting, and maybe even a tiny bit fancy, then buckle up — because this Miso Coleslaw is here to change your salad game forever.
We’re talking crunchy veggies, a creamy-tangy umami-packed dressing, and that signature miso magic that instantly makes everything taste like you know exactly what you’re doing in the kitchen (even on those nights when you absolutely do not).
This slaw is crisp, refreshing, savory, a little sweet, and totally addictive. It’s perfect for BBQs, weeknight dinners, Asian-inspired meals, meal prep… honestly, it goes with almost anything. And it comes together SO fast — a few minutes with a blender and a bowl and boom: the slaw of your dreams.
Why This Recipe Works
- The miso dressing is everything. It’s creamy, garlicky, gingery, tangy, and umami-rich — the kind of dressing you want to put on literally everything.
- Super fast + super fresh. The veggies are raw, crisp, and ready to go.
- Perfect make-ahead option. Prep the dressing before, toss the slaw at the last minute, and enjoy fresh crunch every time.
- Pairs with tons of meals. From grilled meats to rice bowls to sandwiches, this slaw gets along with everyone.
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What is My Take on Miso Slaw?
My take? This slaw is the superhero of side dishes — no cape, just miso. I love how it’s bold without being overwhelming, refreshing without being boring, and how it somehow tastes even better after chilling in the fridge for a bit.
It’s the kind of recipe that makes people say, “Wow… what is in this?” and then you get to give a small, smug smile and say, “Oh, just a little miso magic.”
Make it a Meal
This Miso Slaw fits beautifully into tons of meals! Try serving it with:
- Slow Cooker Teriyaki Chicken Thighs
- Gochujang Marinated Korean Beef
- Crispy Pork Belly Bites
- Sous Vide Salmon with Pineapple Miso Glaze
- Easy Shrimp Tacos with Spicy Asian Salsa (YES.)
Or throw it on sandwiches, burgers, rice bowls, or even ramen for freshness and crunch.
Easy Side Dishes
Pair your Miso Slaw with other easy, delicious sides like:
- Maple Honey, Cilantro Carrots
- Instant Pot Cilantro Lime Rice
- Air Fryer Frozen Brussels Sprouts
- Air Fryer Baby Potatoes
Because even globally-inspired slaw deserves a Southern friend.
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Slaw dressing
Step1: In a food processor/blender, add Rice Wine Vinegar, chopped garlic, chopped ginger, sugar, sesame oil, soy sauce, miso paste, and mayonnaise. Blend well.
Step2: Once mixed, slowly add canola oil.
Step3: Pour the dressing into a container and refrigerate until you're ready to use it.
Slaw mix
Step1: Combine carrots, napa cabbage, cilantro, and green onions in a mixing bowl. Lilghtly mix.
Step2: When ready to eat, add dressing ¼ cup at a time till vegetables are lightly covered with dressing.
Enjoy
Expert Tips
- Dress just before serving to keep the slaw crisp and crunchy.
- For a thicker dressing, add a spoonful more mayonnaise.
- Want a bit of heat? Add a pinch of red pepper flakes or a drizzle of chili oil.
- This dressing is also AMAZING on grilled veggies, noodles, or as a dip.
Common Questions
Absolutely! Prep the dressing and chop all the veggies, but don’t combine them until serving time so your slaw stays fresh and crunchy.
You can! Napa is softer and sweeter, but green cabbage works beautifully — it’ll just be a bit crunchier.
White miso (shiro miso) is ideal here because it’s mild, slightly sweet, and blends perfectly with the dressing.
Storing Instructions
- Dressing: Store in an airtight container in the refrigerator for up to 3 days.
- Slaw (undressed): Keep veggies in a sealed container for up to 2 days.
- Slaw (dressed): Best eaten the same day, but can be stored for up to 24 hours. It will soften but still taste great!
Did you make this Miso Coleslaw? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Miso Coleslaw
Ingredients
Slaw dressing
- ½ cup Rice Wine Vinegar
- 1 ¼ tablespoon garlic chopped
- 1 tablespoon ginger chopped
- 1 tablespoon coconut sugar
- ¾ teaspoon sesame oil
- 1 tablespoon soy sauce
- ¼ +⅛ cup mayonnaise
- 2 tablespoon miso paste
- ¼+1/8 cup canoli oil
Slaw Mix
- 1 oz carrots
- ½ pound napa cabbage
- â…› cup cilantro chopped
- 2 green onions ¼" bais cut, include whites
Instructions
Slaw dressing
- In a food processor/blender, add Rice Wine Vinegar, chopped garlic, chopped ginger, sugar, sesame oil, soy sauce, miso paste, and mayonnaise. Blend well.
- Once mixed, slowly add canola oil.
- Pour the dressing into a container and refrigerate until you're ready to use it.
Slaw mix
- Combine carrots, napa cabbage, cilantro, and green onions in a mixing bowl. Lilghtly mix.
- When ready to eat, add dressing ¼ cup at a time till vegetables are lightly covered with dressing.
- Enjoy
Expert Tips:
- Dress just before serving to keep the slaw crisp and crunchy.
- For a thicker dressing, add a spoonful more mayonnaise.
- Want a bit of heat? Add a pinch of red pepper flakes or a drizzle of chili oil.
- This dressing is also AMAZING on grilled veggies, noodles, or as a dip.
- Unused dressing may be stored in the refrigerator in an airtight container for 3 days.
Nutrition
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