- SALAD
- 2 cups shredded white cabbage
- 2 cups shredded purple cabbage
- 1 cup julienned carrots
- 1 cup julienned apples (try Fuji)
- 4 large radishes, sliced thin
- 1/3 cup scallions, chopped
- DRESSING
- ¼ cup olive oil
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon honey
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon garlic, minced
- ½ tablespoon white or yellow miso
- 1 teaspoon fresh tarragon, chopped
- ½ teaspoon celery salt
- ½ tablespoon sesame seeds
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- In a large mixing bowl, add salad ingredients and toss to combine.
- In a medium-sized bowl, whisk together all dressing ingredients until well combined. Keep in mind the miso will not totally break down. If you desire the dressing smoother in consistency, pulse it in a blender.
- In a large mixing bowl, add dressing to salad ingredients and gently toss to combine. Let mixture sit for about 30 minutes to allow vegetables to absorb dressing.
PER SERVING: 217 cal; 2g prot; 17g fat; 15g carb (9g sugars); 820mg sodium; 3g fiber
What Is Miso?
Miso paste is made from fermenting soybeans, sea salt and koji (a mold starter), and sometimes rice or barley. The fermentation creates healthy nutrients, including copper, manganese and vitamin K, as well as probiotics.
Miso has a potent and salty flavor, so use it in small amounts. Here are three common varieties:
White: The most mild. Made from soybeans and rice. Use for marinades or dressings (like a coleslaw).
Yellow: Mild, earthy flavor. Made from soybeans, barley and bit of rice. Nice addition to soups, glazes and marinades.
Red: More concentrated flavor. Made from soybeans and barley. Best for hearty dishes, such as roasted vegetables, braises and stews.
You’ll find miso in plastic tubs in the refrigerated section of your grocery store.
By Dina Deleasa-Gonsar
