Cabbage & Microgreens Meet Miso
I’ve been over the moon about Asian-influenced dressings lately and since my diet has been pretty vegetable dense—it’s a great way to spice things up.
Eat the Rainbow
colorful never looked so good
Cabbage is super underrated, my friends. It’s got hella health benefits, like stopping inflammation, improves digestion and other kick ass stuff you need. Cabbage is also one of those veggies that, if eaten raw, should be dressed properly or else it’ll just taste like… cabbage.
I’ve also been adding a lot of microgreens into my meals lately, as they are packed with nutrients and add a lot of flavor to the dish. I implore you to head to your local farmer’s market and ask the producers about what microgreens they have to offer (Or, you know, use Google to learn about the benefits, but definitely buy local). In Phoenix, I really like picking up microgreens from Bambox because they have a great model that promotes zero waste and they use 99% less water than most farms because they’re an urban, indoor grower. So get yourself some microgreens because they add the perfect hint of green to a dish like this where cabbage plays the lead role as the hearty base for the salad.
Ginger Miso Vinaigrette
- 1 TBSP low sodium soy sauce or coconut aminos
- 1 TBSP chili garlic sauce
- 1 ½ TBSP rice vinegar
- 2 TBSP sesame oil
- 1 TBSP tahini
- 1 nugget of grated ginger (about ½ a tsp)
- 2 tsps red miso (you can use white or yellow if you prefer something a little more mild in flavor)
- red cabbage sliced thin
- carrots julienned
- microgreens (I used buckwheat)
- sesame seeds
- pickled ginger, sliced thin
- radish microgreens
Throw all vinaigrette ingredients into a mason jar and shake vigorously until it’s emulsified.
Dress the cabbage, carrots and base of greens.
Top the dressed salad with the garnishments.
It’s as easy as that my friends.