Asian Cabbage Salad with Outrageous miso Dressing!

Yum! The dressing on this salad is so so good, I could drink it! I have used this dressing on many different types of salad but I think my favorite is this simple cabbage salad. For some reason the crunchiness of the cabbage lends itself nicely to this dressing. They just go well together. I like to make a big batch of this salad so that I have leftovers for later because cabbage holds up nicely and this salad lasts well in the fridge for a couple of days!

This is a great salad to have as a side to your meal. If you want to make a meal out of this salad, add some baked tofu or tempeh, edamame, and maybe some soba noodles to make it more filling. Cucumber would also taste great in this salad!

The recipe for the dressing below makes a huge batch. Enough for the salad with plenty left over to use in other salads and dishes. Trust me, when you try it you will be glad you have extra!

Enjoy!

Asian Cabbage Salad with Outrageous Miso Dressing

Vegan, Dairy Free, Gluten Free, Soy Free, Raw

Makes about 4 servings

For the Dressing:

¼ cup miso

½ cup rice vinegar

1 tablespoon agave

1 tablespoon fresh ginger, minced

2 tablespoons soy sauce

1/4 cup sesame oil

1/2 cup olive oil

1. Place the miso, rice vinegar, agave, ginger, and soy sauce in a blender and blend until smooth.

2. With the blender on low, slowly drizzle in the sesame oil and olive oil to create an emulsion. Transfer dressing to a container and set aside.

For the Salad:

1/2 head of purple cabbage, core removed and sliced into thin strips

1 large bell pepper, core and seeds removed and sliced into thin strips

1/4 cup hemp seeds

1/4 cup sesame seeds

1. Place everything in a large bowl and toss to mix.

2. Add desired amount of dressing (I probably use about a third of it) and toss to coat. Serve immediately or marinate in the fridge for about 30 minutes to allow the flavors to meld.