Cabbage Salad with Miso Vinaigrette

Name: Cabbage Salad with Miso Vinaigrette
Total time: 10 min
Yield: Serves 8 (serving size: about 2/3 cup)
Ingredients: 3 tablespoons unseasoned rice vinegar; 2 tablespoons red miso paste; 1 tablespoon canola oil; 1 tablespoon toasted sesame oil; 2 teaspoons reduced-sodium soy sauce; 2 teaspoons honey; 1 garlic clove, thinly sliced; 1 cup julienne-cut carrot (about 2 medium); ¾ cup thinly vertically sliced red onion; 1 (1-lb.) head napa cabbage, coarsely chopped (about 5 cups); 1 medium daikon radish, peeled, halved lengthwise, and thinly sliced (about 8 oz.); ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ½ cup roasted unsalted cashews; ¼ cup fresh cilantro leaves; 2 tablespoons toasted sesame seeds

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Fresh cabbage is all about crunch; the more texture, the better. Napa cabbage can absorb bold vinaigrettes without losing its crisp bite. Carrots, red onion, and daikon radish add even more crunch to the salad.

By Jenn Louis

This Story Originally Appeared On cookinglight.com

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Cabbage Salad with Miso Vinaigrette

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Cabbage Salad with Miso Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Cabbage Salad with Miso Vinaigrette