Asian Coleslaw with Miso-Ginger Dressing

There is a version of coleslaw that does not involve mayonnaise pooling at the bottom of a deli container, and this is it. The dressing is built on white miso, which brings a salty, fermented earthiness that replaces the richness of mayo without the heaviness. Rice vinegar and lemon juice provide the acid. Grated ginger adds a sharpness that wakes up the entire bowl. Oil emulsified into the mixture in a slow stream produces a dressing that is creamy and clingy without being thick.

The slaw itself is straightforward: equal parts green and red cabbage for color and crunch, shredded carrots for sweetness, sliced radishes for peppery bite, and julienned scallions for sharpness. It comes together in about fifteen minutes and holds up well in the fridge, which makes it the kind of side dish you can make Sunday afternoon and eat all week. The dressing makes about twice what you need for the slaw, which is intentional. Keep the extra in the fridge for rice noodle salads, as a dip for raw vegetables, or spooned over grilled fish.