Make Ahead

miso cabbage salad

October 20, 2009
2 Ratings
  • Serves 6 servings
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

What You'll Need
  • 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
  1. Put the shredded cabbage, green onions and carrots in a large bowl.
  2. 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.

See what other Food52ers are saying.

  • vvvanessa
  • sweet enough
    sweet enough

2 Reviews

vvvanessa December 18, 2009
the combination of miso and cabbage really appeals. sounds delicious.
sweet E. October 22, 2009
this looks beautiful! I can't wait to try it. And I just happen to have a head of red cabbage sitting in my fridge.