Ingredients
¼cupunseasoned rice vinegar
3tbspwhite miso,shiro
1tbspmayonnaise
1tbspfresh lemon juice
1tspfinely grated fresh ginger
pinch of sugar
¾cupgrapeseed oil,or vegetable oil
salt and freshly ground pepper
½small green cabbage
½small red cabbage
4medium carrots
4radishes
3large scallions
Preparation
In a food processor, combine the rice vinegar, miso, mayonnaise, lemon juice, ginger, and sugar, and process until completely smooth.
With the machine on, add the grapeseed oil in a slow and steady stream. Season the dressing with salt and pepper.
Pour ½ cup of the dressing into a large bowl and refrigerate the rest for another use.
Add the green and red cabbage, carrots, radishes, and scallions to the bowl and toss to coat thoroughly with the dressing.
Serve slightly chilled or at room temperature.
Make-Ahead: The dressing can be refrigerated for up to 1 week.
