Red Miso Slaw


I am obsessed with slaw. Coleslaw, cabbage salad, crunchy salad- whatever you want to call it, any type of slaw in a slight dairy based dressing is my downfall. Spoonfuls stolen from the freshly mixed bowl, bright, vibrant and young; ladled onto the side of pretty much any other dished-up meal, or eaten days later after a slight fermentation in the fridge, however I end up eating it, I’m head over heels for the stuff. Of course, there are many ways to concoct this delight. I have, over the last 30 years, grated and chopped and sliced an mixed, all in search of the nirvana of slaws. This one is pretty close. I mean, it’s not going to stop me changing things about and experimenting even further, but this is one I am currently falling back on each week, especially with this glorious weather we are having.


Serves 6 as a large side


Half a pointed spring cabbage finely sliced or shredded- the large, darker outer leave removed and kept for something else. You want the paler green ones here.

Half a red cabbage (hard heart removed and discarded please) finely sliced or shredded

A quarter white cabbage finally sliced or shredded (again- no room for hard hearts here. Discard)

2 large carrots, peeled and grated

1 large at Jalapeño Chilli, deseeded and finely sliced

1 tsp Maldon salt

Good grinding black pepper

Pinch white pepper

1 large banana shallot, sliced within an inch of its life

1 heaped tbsp red miso paste

Juice of half a lemon

125ml (half a cup) good mayo

125ml sour cream

2 tbsp double cream

About 2 heaped tbsp chopped fresh dill, parsley and basil

2 tbsp or so freshly microplaned parmesan


Mix well- the miso paste will need a particular vigorous hand to ensure it is evenly distributed. You must, must must taste for seasoning and texture. You may need to up the mayo, or adjust the lemon, or pepper, or indeed the miso paste.

Sesame & Honey Red Cabbage Salad

Sesame, Honey & Red Cabbage Slaw, the Plain Kitchen

This is so fresh, and delicious: but please eat it immediately after making: I enjoy the flavours after it has developed a little bit, but it is at it’s absolute best eaten a few minutes after making. It may need extra salt too: even though I have listed soya sauce in the recipe, cabbage somehow needs a bit extra, so you may need to add a bit more. This goes particularly well with spiced dishes, such as chicken and lamb, or with rice.

Serves 4, as part of a meal


½ a large red cabbage, very finely sliced

1 small cucumber, peeled, and finely sliced

3 spring onions, finely chopped

Juice of 1 lime

1 tsp tahini paste

3 tsp soya sauce

1 tsp honey

2 tsp black sesame seeds

½ cup of mixed coriander and basil, finely chopped

1 tsp Maldon salt

Good grinding of black pepper


Mix all the ingredients well (I use my hands- way better than any spoon, I promise you).

Serve immediately.