Spicy Miso Napa Cabbage Slaw

Name: Spicy Miso Napa Cabbage Slaw
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 1 small head napa cabbage; 1/2 cup daikon radish; 4 scallions; 1/2 cup fresh mint leaves; 1/3 cup miso mayonnaise; 2 tbsp rice vinegar; 1/2 tsp red pepper flakes; 1 tsp honey; salt, to taste; 1 tsp toasted sesame seeds, for garnish

This Spicy Miso Napa Cabbage Slaw replaces gloopy mayo-based coleslaws with a crisp, umami-forward version featuring tender napa cabbage, daikon radish, and fresh herbs bound in a creamy spicy miso dressing.

🌍Asian-inspired 🏷️Coleslaw 🏷️Slaw 🏷️Napa cabbage 🏷️Miso Daikon

🏷️

🏷️Salad

-0:00

eatayohonTikTok

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by eatayoh

-0:00

eatayohonTikTok

Ingredients

1 small head napa cabbage
1/2 cup daikon radish
4 scallions
1/2 cup fresh mint leaves
1/3 cup miso mayonnaise
2 tbsp rice vinegar
1/2 tsp red pepper flakesoptional
1 tsp honey
salt, to taste
1 tsp toasted sesame seeds, for garnishoptional

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Instructions

1
In a large bowl, combine the thinly sliced napa cabbage, julienned daikon radish, sliced scallions, and fresh mint leaves.
2
In a separate small bowl, prepare the dressing. Whisk together the miso mayonnaise and rice vinegar until smooth.
3
Add the red pepper flakes (if using), honey, and a pinch of salt to the dressing. Whisk again to fully combine.
4
Pour the spicy miso dressing over the cabbage mixture in the large bowl.
5
Using tongs or your hands, toss everything together until the slaw is evenly coated with the dressing.
6
Transfer the slaw to a serving platter, garnish with toasted sesame seeds, and serve immediately.

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Tips & Notes

Pro tips

Slice napa cabbage and daikon radish as thinly and uniformly as possible—a mandoline or sharp knife ensures even texture and quick tenderizing.
Toast the sesame seeds in a dry skillet for 1-2 minutes before garnishing to unlock their nutty flavor and aroma.
Add the miso dressing immediately before serving to maintain crispness; the vegetables will gradually release water and soften if dressed too far ahead.
Taste and adjust heat by increasing red pepper flakes incrementally—miso and sesame can mask initial spice, so build gradually.

Substitutions

Napa cabbage → Green or red cabbage (will be slightly less tender but works well)
Daikon radish → Watermelon radish or julienned carrot (for different texture and slight sweetness)
Fresh mint → Thai basil or cilantro (changes flavor profile but maintains freshness)
Rice vinegar → Apple cider vinegar or lime juice (adjusts acidity and brightness)

Storage & make-ahead

Store undressed vegetables and dressing separately in airtight containers for up to 4 days; toss together just before serving to maintain crispness.

Common Questions

Can I make this slaw ahead of time?

Yes, prep the vegetables up to 4 hours ahead and store in an airtight container. Add the miso dressing just before serving to keep the slaw crisp.

What can I substitute for miso mayonnaise?

Mix 1/4 cup regular mayo with 1 tbsp white or red miso paste and 1 tsp rice vinegar for a quick homemade version.

How do I prevent the slaw from getting soggy?

Cut the napa cabbage and daikon into thin, uniform pieces and toss with dressing just before serving. Store vegetables and dressing separately if prepping ahead.