This colorful salad has the perfect balance of texture and savoriness, thanks to the complex combination of shredded carrots and earthy white miso. The fresh cilantro and nutty sesame seeds transform a traditional slaw into a wonderfully delicious salad.
Carrot and Cabbage Salad with Miso Vinaigrette
Yield: 2 to 4 servings; makes one large salad
2 tablespoons white miso
2 tablespoons rice wine vinegar
1 lime, juiced
1/4 cup olive oil
1/2 teaspoon granulated sugar
1/4 teaspoon garlic powder
1/4 teaspoon dried mustard
1/4 teaspoon dried ginger
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups (about 6 medium) shredded carrots
4 cups (1/2 head) shredded napa cabbage
1/2 cup (about 4) thinly sliced radish
1 cup lightly packed cilantro
2 tablespoons white sesame seeds
1) In a large bowl, whisk together the white miso, rice wine vinegar, lime juice, olive oil, sugar, garlic powder, dried mustard, dried ginger, salt and black pepper until smooth and emulsified.
2) Add the shredded carrots, shredded napa cabbage, radish, cilantro and 1 tablespoon of sesame seeds to the bowl and toss to evenly coat with the vinaigrette. Transfer to a serving bowl and garnish with the remaining sesame seeds.
*Cook’s Note: You can use a store-bought bag of pre-shredded carrots for this recipe to save you time (just make sure it’s not finely shredded or the carrots will be lost in the salad). You can also make the dressing the day before, then toss right before serving.