Napa Cabbage and Kale Coleslaw with Creamy Miso-Ginger Dressing

Yum! So much flavor in this. Would definitely make again.

1. A little too salty. Trying cutting down on the salt in the dressing, because the cabbage sits in salt for an hour and that already adds quite a bit of flavor to the dish.

2. I used baby kale because I’m way too lazy to cut up regular kale myself.

3. Seems pretty versatile, could add shredded zucchini, cucumbers, carrots, etc. The dressing is delicious. I’ll add all of the english peas I bought (had to buy a whole pack of shelled fresh peas at TJ’s because I couldn’t find fresh unshelled peas). Just make sure to steam them for real next time, crowding them all in the microwave didn’t work out so well:)

4. You end up with a lot of extra soft tofu (I used sift instead of silken and it turned out fine…still not sure if they’re actually that different..). Here’s a few recipes to try and use it up.

http://www.thekitchn.com/recipe-ma-po-to-16458

Check comments of:

http://www.thekitchn.com/good-question-where-can-i-use-79501

http://www.thekitchn.com/recipe-napa-cabbage-and-kale-coleslaw-with-creamy-miso-ginger-dressing-221215

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