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What You Get
Miso mayo (vegan)
What You'll Need
Salt and freshly ground pepper
Place the coleslaw mix in a bowl. Drizzle with the miso mayo and a splash of the juice from the pickled onions, season with salt, pepper, and a pinch of sugar, and toss to coat. Let rest for a few minutes to soften. Transfer the coleslaw to plates, top with the pickled onions, and serve. Store any leftover coleslaw in an airtight container in the fridge for up to 3 days.