Japanese scallops prepared with sweet miso! I decided to offer this recipe because many people who purchase miso end up utilizing only a small amount and putting the remainder in the refrigerator because they are unsure of its other uses. This is something that many foreigners who I meet through my Kyoto culinary school, HARU culinary Class, have told me.
| Prep Time: | 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon stone ground mustard
- 1 ½ teaspoons white sugar
- ⅔ cup blue cheese crumbles, or to taste
- 1 (10 ounce) package shredded cabbage and carrot mix
- ¼ cup sliced red grapes
- 4 strips cooked bacon, chopped
- salt and ground black pepper to taste
Instructions
- Combine sour cream, mayonnaise, apple cider vinegar, mustard, and sugar in a bowl; stir until evenly mixed. Fold in blue cheese crumbles; mix in cabbage and carrot mix and grapes. Season with salt and pepper. Top with chopped bacon.
- Refrigerate coleslaw until sticky and wet, 8 hours or overnight.
- Sprinkle with extra blue cheese if desired.
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 12 g |
| Sodium | 736 mg |
| Sugars | 2 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
So yummy!! I used honey Dijon instead of stone ground mustard and I omitted to grapes (might add tomatoes at serving time) but omg this is my new staple!!