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
Ingredients
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2 tablespoons
1 tsp yellow miso paste
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1 teaspoon
Dijon mustard
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1 tablespoon
honey
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2 tablespoons
rice wine vinegar
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1 teaspoon
grapeseed oil
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2 teaspoons
sesame oil
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1/2
the juice of 1 lime
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4 cups
red cabbage, thinly sliced (1/2 of a medium head)
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2
medium carrots, shredded
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5
whole green onions, chopped
Directions
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Put the shredded cabbage, green onions and carrots in a large bowl.
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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.
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