In a food processor, combine the rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and process until completely smooth. With the machine on, add the oil in a slow and steady stream. Season the dressing with salt and pepper. Pour 1/2 cup of the dressing into a large bowl and refrigerate the rest for another use.
Add the green and red cabbage, carrots, radishes and scallions to the bowl and toss to coat thoroughly with the dressing. Serve slightly chilled or at room temperature.
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|Serving Size: 1 Serving (1449g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1201 (77%)|
|Amt Per Serving||% DV|
|Total Fat 133.5g||178 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 79.4g|
|Polyunsanturated Fat 37g|
|Cholesterol 5.3mg||2 %|
|Sodium 2029.8mg||70 %|
|Potassium 2535.1mg||67 %|
|Total Carbohydrate 87.8g||26 %|
|Dietary Fiber 27.1g||108 %|
|Sugars, other 60.7g|
|Protein 18g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1565
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