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Asian Cabbage Salad with Miso Dressing
- 2 Tb miso of choice
- ½ tsp dry mustard
- 2 TB brown sugar, honey or agave (use less)
- ¼ cup brown rice vinegar
- 1/3 cup extra virgin olive oil
- 1 tsp toasted sesame oil
- ½ head medium-large cabbage, shredded
- 1 small red onion, chopped
- 1 large carrot, shredded
- 4-6 scallions or small bunch chives, thinly sliced
- 8 oz firm tofu, plain or baked
- ¼ cup sliced almonds, toasted
Prepare the dressing by whisking together the miso, dry mustard, sweetener of choice, brown rice vinegar, and then adding the olive oil in a thin stream while whisking to blend and then add the sesame oil to taste and a sprinkle of salt if needed. Combine the prepared vegetables in a large salad bowl. Cut the tofu into small dice and pan fry if desired (if using plain tofu) and add to vegetables along with the toasted almonds and mix well. Toss with half of the miso dressing, taste and add more dressing to taste. Serves 4 as a main dish.
