Where has January gone? It disappeared in a few flurries of snow that sprinkled the city white and pretty and were swept away in a wink. It was devoured by raclettes and tagines, spicy lentil soups, and the best chocolate brownies.
And so, suddenly, hello February. Today you are my favorite month. After a couple of unnaturally warm days the cold is back, which is as it should be.
It seems I wouldn’t make a very good Texan, because I prefer slaw without mayonnaise, This isn’t to say that I don’t like slaw with mayonnaise, I love coleslaw in general, even the limp overdressed versions of average diners. But, given the choice, I prefer a citrus-y, Asian-inflected variant. This miso ginger dressing is adapted from the beautiful blog 101 Cookbooks. I added fresh grated ginger, lime juice, and reduced the sweetness for something more assertive.
1/2 small red cabbage
1/2 small white cabbage
1 fennel bulb
2 or 3 celery stalks
Fresh parsley leaves
Slice all the vegetables very thinly, using a food processor, a mandolin, or a very sharp knife.
Miso ginger dressing
A 1/2 thumb-sized piece of fresh ginger, grated
2 Tbsps white miso paste
1/2 tsp strong Dijon mustard
1 Tbsp mild runny honey
Juice from 1 lime
1/4 (60 ml) cup rice vinegar
1/3 (100 ml) cup olive oil
Mix together the grated ginger, miso paste, mustard, and honey until they are all well combined into a smooth paste.
Add the lime juice and rice vinegar, stir well, and finally the olive oil.