Simple Seaweed Miso Slaw Recipe (video)

[Saviolo]

Summer's coming back around, so it's time for some lighter and brighter fare on our channel! Hubby loves making slaw (we've done a lot of different slaws on the channel!) and this week is another delight. The real magic of this one comes in the crispy fueru wakame seaweed added just before serving. Those little crispy bits add a delightful texture and a delicious umami. We also added some crispy fried shallots (the type you can find in a plastic jar in most supermarkets) when we added the dressing because we like how the flavour spreads through the slaw as they sort of dissolve in the acidic dressing. If you'd prefer to keep them crispy, add them at the end when you serve, just like the seaweed.

We have access to these Asian flat cabbages, which we love. You could also use a Napa cabbage for this, but be aware that they are much more tender and will have a very different texture. The Asian cabbage really retains a lot of its crunch after sitting for some time in the dressing, but a more tender cabbage might become a little more limp over time.

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[mitch96]

1. Looks delish.. Can I substitute Bok Choy? tnx nt

[Saviolo]

2. Possibly.

It will be a significantly different texture from the cabbage. My only concern is that the more tender green parts of the bok choy might not stand up to the vinegar dressing as well. It would taste just fine.

[mitch96]

4. I was just thinking of using the stiff bits. My local asian store that sells the flat cabbage is

a bit of a ride but worth it. Maybe when I'm in that part of the county I'll pick some up and see what the difference is between the BC and Flat cabbage..
m

[Warpy]

3. Probably, just be sure to use all the white parts, sliced very thinly

He doesn't say, but that looks like mugi miso, kind of medium in terms of flavor. I'd be careful with the salt, miso is very salty.

I love wakame seaweed, it really is lovely in soups. You can keep hijiki, it always tastes like low tide to me.

[mitch96]

5. What's not to like. I love Miso and seaweed (?sea vegetables?) I'm a cabbage/bok choy

kimchi kind of guy..
m

[Warpy]

6. Yum, kimchi. Northern fart food and hot pepper

What's not to love there, either?

I thought this recipe was going to be a dog until I saw the carrots were pickled with jalapenos.

[Saviolo]

7. We wanted more carrot

But we didn't realize until we got the pickle jar out that we were down to our last slice of carrot in there! It doesn't take much, and we were only making a small amount of slaw, but ideally, you'd want a little more carrot than we used. Also, the jalapenos we got this time were actually a little hot, so the carrot came out a little spicier than usual!

[Warpy]

9. I think he used that carrot for the spice, not for the carrot

Next time, maybe use one spicy carrot slice and grate fresh carrot into it for the sweetness.

[Saviolo]

8. We did do a fermented kimchi slaw video a while back.

We inoculate it with our own homemade fermented hot pepper relish to kickstart the fermentation of the slaw. Makes a great topping for burgers!