Ingredients
For the Miso Dressing
6 Tbsp miso
12 Tbsp vegetable oil
4 Tbsp rice vinegar (unseasoned)
For the Cabbage Salad
1/2 head green cabbage
1/2 head red cabbage
4 carrots
20 sprigs coriander
300 g shelled edamame
60 g peanuts
STEP 1
In a small mason jar, combine 6 Tbsp miso, 12 Tbsp oil, and 4 Tbsp rice vinegar (unseasoned). Then, close the lid tightly and shake well until the miso is completely dissolved. Store in the refrigerator until ready to use.
STEP 2
Discard the core of both cabbages. Then thinly slice the cabbages or shred it using a cabbage slicer.
STEP 3
Peel the carrots. Using a julienne peeler, make long, thin julienned strips with the carrot. When they are too long, cut the long strips in half or thirds into 2-inch pieces. If you have a regular vegetable peeler, peel the carrot into thin sheets, then cut the sheets into long, thin julienned strips.
STEP 4
Chop the coriander and discard the stems.
STEP 5
In a large salad bowl, place the green cabbage, red cabbage, carrot, coriander, 300 g shelled edamame, and 60 g peanuts. If you‘re not serving the salad right away, cover it with plastic and refrigerate it for up to 24 hours.
About 10 minutes before serving, take out the Miso Dressing from the refrigerator and shake well. Drizzle two-thirds of the dressing over the salad and toss together. Taste the salad and add more dressing, if needed.
Recipe by Just One Cookbook