whole food ~ well made

Miso, ginger and avocado salad dressing recipe at

Winter Coleslaw with Miso Ginger & Avocado Dressing

Like everyone else, I am striving to get my full daily supply of vegetables.
And that means it’s winter salad time again.

Salads are one of the simplest ways to get more veg quickly and easily. But it’s common to get into a salad rut, the same old bagged lettuce with your go-to dressing. Bo-ring!

Instead, winter is an opportunity to create crunchy, colorful and vibrant salads that don’t contain any lettuce. Staples, like carrots, napa cabbage and radishes, jicama, broccoli and Brussels sprouts are all on hand to enlist into a winter salad you’ll relish.

Miso, ginger and avocado salad dressing recipe at
Sliced cabbage, this miso, ginger and avocado dressing and a few extras make a winter salad.

And then, of course, there’s coleslaw. It’s easy to forget how enjoyable a good coleslaw can be. Even outside of summer barbecues.

I forget to call on cabbage enough. Do you, too? It lasts just about forever in the fridge and it doesn’t demand very much. A sharp knife to slice it thin, a good dressing, a few add ins and there you have it.

Yep, it’s pretty much all about having a good dressing.

A Blender Dressing with Miso & Ginger

This ginger miso dressing is one I make when I need to break out of my own vinaigrette salad rut. I decided to make it for a workshop I taught for Hurricane Point Fitness on how to plan healthy weeknight meals.

While prepping at home that day, I was just eyeballing the amounts of white miso paste, ginger, rice wine vinegar and avocado oil and tasting as I went along. As usual.

But oh boy, the dressing was so salty and so overpowering! I had to find a way to mellow it out without watering it down. I scanned my kitchen and there in a bowl was a nearly overripe avocado.

Miso, ginger and avocado salad dressing recipe at
Try this miso, ginger & avocado dressing on boiled rice noodles or as a dip, too.

It not only worked, but the avocado makes this miso-ginger dressing so luscious and creamy. I thinned it with a little water for a dressing, but you can leave it thicker for a sauce or a dip.

It was an optional topping for the workshop that included women who are following keto, Whole30 and paleo diets. {Personally, I’m working more in the intuitive eating realm informed by holistic nutrition.}

And when I brought home the extras I was so happy to have this miso, ginger and avocado dressing on hand to enliven {on three separate occasions} a lunch of steamed mixed vegetables, a salad of Asian greens and a bowl of brown rice noodles.

I also leaned on it as a dip with green beans for a snack. It’s a good one to keep on hand for helping to make good decisions on the fly!

A Winter Coleslaw

My favorite use for this miso, ginger and avocado dressing is the coleslaw I whipped up before my Saturday workout. It didn’t need much to make it spectacular: sliced scallions, sesame seeds and cilantro.

Miso, ginger and avocado salad dressing recipe at
This winter coleslaw works on its own or topped with cooked salmon, pork, chicken or tofu.

To make it a complete meal, I topped it with pan-fried salmon I foraged from the fridge. Shredded chicken breast, a few slices of pork loin or cubed firm tofu would be welcome, too.

For a shortcut, I recommend bagged precut slaw mixes that include mixed cabbages as well as broccoli slaw, too. If you’ve got a sharp knife and some time, try it with shaved Brussels sprouts.


and become a forager

How are you getting your daily supply of vegetables? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.

Miso, ginger and avocado salad dressing recipe at

Rainbow Coleslaw with Miso, Ginger & Avocado Dressing

Course: Salad, Sauce
Cuisine: Asian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Lynne Curry

Whip up this lively dressing in your blender to create exciting winter salads like this colorful coleslaw. This recipe makes about 1 cup, which you can also use as a sauce for rice noodle bowls or a dip for vegetables. Store it in the refrigerator for up to 1 week.


For the miso ginger and avocado dressing:

  • 3 tablespoons yellow or white miso paste
  • 1-inch piece peeled fresh ginger
  • 1/2 avocado, pitted and peeled overripe avocados are fine
  • 3 tablespoons rice wine vinegar
  • 1/2 cup avocado oil

For the coleslaw:

  • 4 cups mixed very thinly sliced green cabbage
  • 2 cups very thinly sliced purple cabbabe
  • 1 medium carrot, grated
  • 4 scallions, very thinly sliced
  • 1/2 cup lightly packed cilantro leaves
  • 2 tablespoons black sesame seeds
  • cooked salmon, shredded chicken or baked tofu for topping optional


  1. To make the dressing, combine the miso paste, ginger, avocado, vinegar and oil in a blender. Blend on high until the mixture is very smooth. Thin with 1-2 tablespoons of water to a consistency for drizzling. Taste and add additional water or vinegar so that the flavors are bold yet balanced. (If made in advance, transfer to a storage container with a lid and store in the refrigerator for up to one week.)

  2. Combine the green and purple cabbage, carrot, scallion and most of the cilantro in a mixing bowl. Add about half of the dressing and toss well. Taste and add additional dressing to suit your taste. Toss again with the sesame seeds just before serving. Top with the remaining cilantro and any optional proteins for garnish.

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