Asian Kale Slaw with Miso Ginger Dressing


For some reason, the idea of “slaw” never really appealed to me until recently. Maybe it’s because most slaws I’ve tried are loaded with mayo (not my thing), or because I was never drawn to cabbage at the grocery store, or maybe I just immediately thought of those moments when I was trying to “be polite” and force cole slaw down at grandma’s house (sorry grandma!). Who knows!

But over the past few years, as I’ve become more adventurous and knowledgable with food, I realized that slaw doesn’t just include those mayo-loaded-cole-slaw-looking-stereotypical-bbq side dishes. As my obsession with fish tacos began to form, I discovered that a crunchy, limey, avocado slaw is seriously the match made in heaven. And as I continued to play around in my kitchen, I realized that tangy, flavorful slaw makes the PERFECT side dish, salad, or canvas for a main dish for so many meals! Ohhh the opportunities!


Asian Kale Slaw with Miso Ginger Dressing {vegan, gluten free} // pumpkin & peanut butter

Asian Kale Slaw with Miso Ginger Dressing {vegan, gluten free} // pumpkin & peanut butter


So I did what most people do when they get really excited about a food— I bought a whole LOT of cabbage and just tried whatever came to mind with it! I made your typical vinegary slaw, I made avocado slaw, I made warm cabbage salads, and I finally made a heartier, leafier slaw that I was so excited about, I knew I had to share it here today! Yep, this is the one: Asian Kale Slaw with Miso Ginger Dressing.

I’m always looking for new and interesting ways to get more kale in my diet. As I’ve told ya’ll before, I have a love hate relationship with kale. I CAN NOT eat it raw, except if it’s massaged for 10 minutes in olive oil or dressing, and it has to be cooked in a certain way for me to enjoy it (preferably in soup). Yeah, kale and I have our days. But today was a good day for this nutritious leafy green because I mixed it with this gorgeous crunchy purple cabbage (ohh that COLOR!), some grated carrot, sesame seeds, and lots of my new favorite tangy miso ginger dressing. Mmmmm simple slaw heaven!


Asian Kale Slaw with Miso Ginger Dressing {vegan, gluten free} // pumpkin & peanut butter


I love this slaw all by itself as a side dish, but I love it even more with a few extra toppings as a main dish. I made a huge batch over the weekend and we enjoyed it for a few days on our veggie bowls at lunch, as an easy weeknight side dish, and with a poached egg and some quinoa for dinner. Such an easy and delicious way to pack in those veggies— and prep ahead of time for a busy week!

Oh, quick and random before I say goodbye, but a few of you were asking me what kind of miso I use for this dressing. My favorite kind is this one, and I usually get it in the international aisle at my local Harris Teeter. One container usually lasts me a few months because you only need 2 tbsp at a time, so it’s a staple in my fridge!

Have a wonderful week everyone!


Asian Kale Slaw with Miso Ginger Dressing {vegan, gluten free} // pumpkin & peanut butter

Asian Kale Slaw with Miso Ginger Dressing

Serves 3-4
Prep time 15 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Salad, Side Dish


  • 3-4 cups kale leaves, chopped into bite-sized pieces
  • 1 cup red cabbage, chopped into thin bite-sized pieces
  • 1/2 cup carrot, grated
  • 2 tablespoons sesame seeds
  • 1 tablespoon extra virgin olive oil
  • pinch of salt and pepper

for the miso ginger dressing

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon shoyu or low sodium soy sauce (or tamarin, if gluten free)
  • 2 tablespoons miso paste (I used white)
  • 1 teaspoon maple syrup or honey
  • juice of half a lime
  • 1 tablespoon rice vinegar
  • 2 tablespoons fresh minced ginger
  • 1 teaspoon water (or more, if needed)
  • 1 teaspoon sriracha (optional)


for the miso ginger dressing
Step 1
Whisk all the dressing ingredients in a bowl and set aside (or refrigerate). If you want dressing to be thinner, add another teaspoon of water. This will stay fresh in the refrigerator for up to 1 week.
for the asian kale slaw
Step 2
Place chopped kale leaves in a large bowl and drizzle with 1 tbsp of olive oil and a sprinkle of salt and pepper. Massage kale with your fingers for 5 minutes. The kale will be tender and shrink in size when done.
Step 3
Add chopped red cabbage and grated carrot into the kale and mix together with your hands. Pour in your desired amount of the miso ginger dressing and mix to coat the slaw. Top with sesame seeds and serve! I added a poached egg on top of ours for a little extra protein---- SUCH a good idea!

Asian Kale Slaw with Miso Ginger Dressing {vegan, gluten free} // pumpkin & peanut butter


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. Liz! I’m pretty sure that you win in that whole “pretty colorful food” game every single week. Your miso game is on-point! Still haven’t tried it…but this Asian Kale Slaw is seriously speaking to me!

    • Hahaha thanks Alexa! Yeah, I’ve been all about the miso lately— once you start you can’t stop! You MUST get on that miso train asap!!

    • Thanks Kathryn! I’m always looking for ways to spice kale up and these flavors totally did the trick! So glad you like it!!

  2. I was the same way until a few years ago – I’ve never been a big mayo person so regular slaws were never really my thing! Until I realized you didn’t have to use a mayo dressing!! lol And too cool that you’re in Durham! I thought I was the only one here! I’ve met one other blogger who’s outside of Raleigh but no one here (not that Raleigh is far) 🙂

    • Same here! I’ve only ever met one other Raleigh blogger… and I’m the only one I know of in Durham (so far at least). I’m so glad I found your blog— it’s SO much fun to read!

  3. I am the same way with kale. Before I eat it raw, I have to massage the heck out of it! This slaw is so beautiful <3 And the dressing is the perfect combination of flavors!

    • Thanks Erin! I totally agree about kale— massaging is the only way to go!

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