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Make the glaze by mixing the miso paste, rice wine vinegar, soy sauce, sesame oil and honey.
Make the slaw by shredding the cabbage, carrot and cucumber, and mixing with the parsley, mayo, greek yoghurt, whole grain mustard and lemon/vinegar juice.
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Make the glaze by mixing the miso paste, rice wine vinegar, soy sauce, sesame oil and honey.
Make the slaw by shredding the cabbage, carrot and cucumber, and mixing with the parsley, mayo, greek yoghurt, whole grain mustard and lemon/vinegar juice.