Cashew Kale Miso Slaw
We make our Cashew Kale Miso Slaw with kale picked fresh from the farm — vibrant, crisp, and ready to soak up all the flavour. It’s tossed in a sweet miso dressing, layered with house-pickled red cabbage, and finished with cashews for that perfect crunch. The pickled cabbage recipe below makes more than you’ll need (which is a win, honestly). Serve the slaw with your go-to dish — or keep it simple and have it solo. It’s that good.
Serves 4 – 6
20 Mins Prep
24 Hours Picklin’
Forkin’ Easy
Ingredients
Quick Pickled Red Cabbage
A small bunch of dill (approx. 25g)
600ml cold fresh water
250ml raw cider vinegar
50g soft brown sugar
10g Maldon sea salt
5g black peppercorns
5g whole coriander seeds, toasted in a pan for 3 minutes over medium heat
1kg shredded red cabbage
Sweet White Miso Dressing
1 heaped tbsp sweet white miso
1 tbsp rice vinegar
A 1cm piece of fresh ginger, finely chopped
2 tbsp sunflower oil
1 tbsp sesame oil
1 tbsp tamari
2 tsp maple syrup
Kale Miso Slaw
200g shredded kale (stalks removed, washed thoroughly)
200g shredded white cabbage
8 radishes, thinly sliced
200g pickled red cabbage (drained — see recipe above)
Sweet white miso dressing (see recipe above)
100g cashews (60g whole, 40g crushed for garnish)
1 avocado, peeled and sliced, with a squeeze of lemon juice to prevent browning
2 tsp mixed black & white sesame seeds, toasted in a pan for 3 minutes over medium heat
Method
Quick Pickled Red Cabbage
Grab a large lidded container and add all the pickling ingredients except the cabbage.
Stir gently until the salt and sugar are fully dissolved.
Add the shredded red cabbage and ensure it’s completely submerged.
Seal with the lid and place in the fridge for at least 24 hours before using.
This keeps well for up to two weeks in the fridge.
Sweet White Miso Dressing
Add all dressing ingredients to a small bowl.
Whisk until smooth and creamy.
That’s it — dressing done!
Kale Miso Slaw
In a large bowl, mix the kale, white cabbage, radishes, drained pickled red cabbage, and 60g of whole cashews.
Add half of the sweet miso dressing and massage everything well to soften and coat the veg.
Transfer the slaw to a serving dish.
Top with the sliced avocado, toasted sesame seeds, and the remaining dressing.
Finish with a sprinkle of the 40g crushed cashews for that perfect crunch.
