How To Make Soybean Coleslaw

It’s the 286th day of quarantine period in our region and it has been a personal tradition to cook something for the annual Noche Buena. See my past Noche Buena contributions – Honey BBQ Wings, Mango Wafer Icebox Cake, Potato Salad, Purple Yam Jam and Strawberry and Hazelnut Yoghurt Parfait.

On this day, I just made a very simple no-cook dish because we spent the Christmas Eve in the hospital. My mom was diagnosed with a kidney disease during the day before Christmas and we were trapped and isolated inside for more days due to Covid-19. Thankfully, we’re out as of the writing.

Coincidentally, I prepared a nutritious dish for the small feast. We usually see coleslaw as a side dish to rice meals, but let’s have this Dutch salad as a main course. I added some Asian touch by giving it Miso flavor. Here’s how I did my version of Miso Coleslaw.

1. Prepare all the ingredients needed.

• carrots
• cabbage
• celery leaves
• mayonnaise
• soybean paste
• soy sauce
• turmeric powder 
• lemon juice

2. In a blender, combine mayonnaise, soybean paste, soy sauce, turmeric powder and lemon juice to make the dressing. Set this aside.

3. Get the vegetables and shred.

4. Combine the vegetables. Well, as for me, I can skip this step since the veggies were already combined when I bought them.

5. Pour the miso dressing.

6. Let it chill. Your Miso Coleslaw is now done and ready to be served.