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Chopped Miso Salad
Just because it’s winter doesn’t mean the end of salad eating, winter is the time for slaw! Here is a suggestion of how to create a delicious and beautiful salad that is a mix-and-match style recipe. One shredded cabbage serves about 4 people, but scale it up or down depending on your needs.
1 medium cabbage (red, green or savoy work)
Some crunchy veg: shaved radishes, grated carrots or beets, sliced shallots
Something toasty: almonds, cashews, sesame seeds, sunflower seeds
A protein: tofu, soft-boiled eggs, any left-over pre-cooked protein
Anything fermented: kimchi, pickled chilis
2 tablespoons miso
1/2 teaspoon powdered mustard
2 tablespoons honey or agave
1/4 cup rice vinegar
1/3 cup mild flavored extra virgin olive oil
1 spoonful of pure toasted sesame oil
How to assemble it all:
Shred up the cabbage (take out the core)
Chop up your other ingredients to a similar size
Put all the dressing ingredients in a bowl and whisk together
Use a little dressing to coat the cabbage, get creative layering the other ingredients in the salad and then add more dressing on top. Voila!
An idealist is one who, on noticing that roses smell better than a cabbage, concludes that it will also make better soup - H. L. Mencken
It's early summer and greens still abound; head lettuce is here, spinach, spring kale, and lots of arugula. Here are two recipes for dressing that will get you all excited to get your greens in. Salads are all about texture, so don't forget crunchy quick pickles and toasted seeds or nuts to compliment these creamy, rich, dressings!