If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: In order to keep the red cabbage salad crunchy, the salad is best eaten fresh or the dressing’s full flavor will dull. If you want to serve a crowd and are using a full head of cabbage, keep the dressing and salad separate, until you're ready to serve it. This dressing tastes a bit like Asian sesame paste in combination with all the other ingredients—almost peanuty. It’s got a lovely crunch from miso’s texture and inherent saltiness. All the other ingredients keep it in balance by adding earthy sweetness (cabbage, honey, carrots). I think this dressing would also be great with a lot of other veggies: like steamed broccoli or bok choy. This dish pairs well with Crabcakes, too. —NakedBeet
Serves 6 servings
- 2 tablespoons + 1 tsp yellow miso paste
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons rice wine vinegar
- 1 teaspoon grapeseed oil
- 2 teaspoons sesame oil
- 1/2 the juice of 1 lime
- 4 cups red cabbage, thinly sliced (1/2 of a medium head)
- 2 medium carrots, shredded
- 5 whole green onions, chopped
- Put the shredded cabbage, green onions and carrots in a large bowl.
- In a separate container, put in the miso paste, honey, rice vinegar, grapeseed oil, sesame oil, and the lime juice. Emulsify the dressing and incorporate it into the cabbage salad.