Kale Miso Slaw

We create our own freshly pickled red cabbage in the Farmer J kitchen. We pickle the cabbage in the fridge and after 24 hours it is tangy and well crunchy! The recipe below is way more than needed for this recipe for this avocado kale slaw recipe; but luckily it is a killer ingredient in lots of other dishes such as homemade burgers, slow roast lamb and smoked salmon cream cheese on sourdough...

Serves 4 – 6

20 Mins Prep

24 Hours Picklin’

 Forkin’ Easy


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 seed, toasted in a pan for 3 minutes over medium heat
1kg Shredded red cabbage

Sweet White Miso Dressing:
One heaped tablespoon of sweet white miso
One tablespoon of rice vinegar
A 1cm block of fresh ginger, finely chopped
Two tablespoons sunflower oil
One tablespoon sesame oil
One tablespoon tamari
Two teaspoons maple syrup

Kale Slaw:
200g Shredded Kale, stalk 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
One avocado, peeled and sliced, with a little lemon juice squeezed on top to stop it going brown
2 teaspoons mixed black & white sesame seeds, toasted in a pan for 3 minutes over medium heat


Quick Pickled Red Cabbage:

  1. Dig out your largest Tupperware with a lid that fits and add all the pickling ingredients apart from the cabbage. Gently stir until the salt & brown sugar have dissolved. Add the red cabbage, make sure it is submerged, pop on the lid and place in the fridge for 24 hours before use. This slaw is good in the fridge for two weeks.

Sweet White Miso Dressing:

  1. Whisk miso dressing ingredients together in a small bowl until smooth. It’s that easy.

Kale Slaw

  1. Mix the kale, white cabbage, sliced radishes and pickled red cabbage with half the sweet white miso dressing. Massage well in a large bowl for maximum flavour penetration!
  2. Transfer the slaw into a salad dish. Top with avocado, sesame seeds and the remaining dressing.