Cabbage slaw with miso-carrot dressing
Dressings
Adapted from this <a href="http://www.epicurious.com/recipes/food/views/udon-noodle-salad-352230">udon noodle salad recipe</a> from Self and Epicurious. I changed the recipe slightly, using fresh lime juice in place of vinegar and adding some additional oil to make it more of an emulsion. If you prefer to use vinegar, I suggest white balsamic or rice vinegar, and you may not need quite as much as 1/3 cup. <br /> <br />This could easily be made into an a carrot-ginger dressing by omitting the garlic and adding a knob of ginger. <br /> <br />Dressing can be halved, but it keeps well in the fridge for a week, and I find for a big slaw, a single recipe isn't enough.
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