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Eating Works » Recipe Archive » Salads » Detox Cabbage and Carrot Salad with Ginger Miso Dressing – Vegan

Detox Cabbage and Carrot Salad with Ginger Miso Dressing – Vegan

August 17, 2020 · Maren Epstein · 12 Comments

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cabbage and carrot salad with carrot ginger miso dressing on a plate

This Cabbage and Carrot Salad is so satisfying, and it only takes a few minutes to make with only 7 ingredients. If you’re looking for a light, zesty and detoxifying salad, you’ve found it! Everyone’s going to want to know exactly how you made the dressing!

carrot cabbage ginger miso dressing dripping from a spoon onto a plate of cabbage and carrot salad

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Table of Contents

  • What’s in Cabbage and Carrot Salad?
  • How to Make the Salad
    • What is Tsukemono?
    • Prepare the Tsukemono Cabbage
    • Make the Ginger Miso Dressing
  • Time Saving Tips
    • Shred Cabbage and Carrots with The Food Processor
  • Substitutions
  • How to Adjust the Flavor of the Miso Dressing
  • Is Ginger Keto Friendly?
  • More Healthy Salads

What’s in Cabbage and Carrot Salad?

This salad is just as simple as it is tasty. Between the dressing and the salad you’ll only need 7 ingredients. The dressing contains 5 ingredients while the dressing uses another 3. To make the salad here’s what you’ll need…

  1. Cabbage
  2. Carrots
  3. Sesame Seeds (optional)

For the Carrot Ginger Miso Dressing you’ll need…

  1. Fresh Peeled Ginger
  2. Mellow White Miso Paste
  3. Carrot
  4. Toasted Sesame Oil
  5. Rice Wine Vinegar
carrot and cabbage salad on a plate with carrot ginger miso dressing being poured on top

How to Make the Salad

Cabbage is very high in fiber and it’s cellulose content makes it crunchy and hard to chew. I use an old Japanese technique called Tsukemono to make the cabbage softer and easier to digest.

What is Tsukemono?

Tsukemono is the Japanese technique of salting and preserving fresh pickles. It sounds more complicated than it is. When making Tuskemono (Japanese pickles), you add salt to freshly chopped veggies and cover them with a heavy weight. The salt draws water out of the vegetable and the weight from the press softens the cellulose structure.

Prepare the Tsukemono Cabbage

Step 1: Chiffonade (slice cabbage into thin ribbons) half a head of cabbage and place in a wide bowl. Lightly season and toast he cabbage with salt and place a heavy pot filled with water on top of the cabbage. Let the cabbage sit under the weight of the pot for up to 1 hour. After the hour has passed remove the pot and pour off the water that has pooled at the bottom of the bowl.

Make the Ginger Miso Dressing

bowl of carrot ginger miso dressing for cabbage and carrot salad

Step 2: Make the carrot ginger miso dressing. Peel the fresh ginger. Peeling fresh ginger can be a challenge because of its irregular shape. It’s hard to peel the skin in between the branches. (See my tips to peel ginger below). Next peel the carrot.

Throw the carrot, ginger, miso, rice vinegar and toasted sesame oil into a high speed blender. I like using the Vitamix. Emulsify until the dressing is completely smooth. It will look like cheese sauce when it’s done.

The cabbage will be softer, but still crunchy. Next, stir in the sliced carrots and sesame seeds. Drizzle the dressing on top and serve.

cabbage and carrot salad in a plate dressed with carrot ginger miso dressing from a spoon

Time Saving Tips

If you’re fast with a knife then chopping the cabbage and carrot by hand will take no time at all. But if you’re in a rush or don’t want to deal with prep there are two things you can do.

Buy two bags of cabbage and carrot slaw. Cabbage and carrots often come pre-chopped in bags for coleslaw. There’s nothing wrong with buying these bags for an instant meal! – Or…

orange carrot ginger miso dressing in a bowl with some held on a spoon

Shred Cabbage and Carrots with The Food Processor

If you want to save literally hours of your life, use a food processor to shred the cabbage and grate the carrots instead of chopping them by hand.

By using a food processor you won’t only save time, but your salad will look professional since all of the cabbage will be uniform in size.

  1. To shred cabbage with a food processor use the chopping blade. Attach the chopping blade to the wand so that the blade sits at the top of the processor. Slice the cabbage into pieces that will fit into the mouth of the food processor. Feed chunks of cabbage into the food processor and watch them instantly turn into streamers.
chopping blade for food processor to shred cabbage
  1. To shred the carrots, swap the chopping blade out for the grading blade. Repeat the same process.
grading blade to shred carrots for cabbage and carrot salad

Substitutions

  • While I like using traditional cabbage, you can use any type of cabbage for this recipe. Purple and Napa cabbage work well!
  • If you’re avoiding soy you can use chickpea miso paste instead of soy based mellow white miso paste.
photo of cabbage and carrot salad from above with a bowl of carrot ginger miso dressing with sesame seeds

How to Adjust the Flavor of the Miso Dressing

  • If the dressing is too salty or acidic for you add more carrots and sesame oil. 
  • If the dressing isn’t salty enough add an additional teaspoon of miso paste.

Is Ginger Keto Friendly?

Ginger in its raw state is keto friendly because it’s low in carbs, sugar and protein. It is also advantageous to eat on a ketogenic diet because it’s a stimulant and will aid in digestion and speed up your metabolism.

Ginger does have many forms. Raw, pickled, powdered and ginger cooked into dishes are keto friendly. Candied and preserved (dehydrated) ginger aren’t keto friendly because they are high in sugar and carbohydrates.

More Healthy Salads

  • Rainbow Salad with Green Goddess Dressing
  • Roasted Broccoli and Corn Salad with Balsamic Vinaigrette
  • Mixed Microgreen and Chickpea Crouton Salad
  • Marouli Salad

Have you checked out our Detox Cabbage and Carrot Salad Web Story?

cabbage and carrot salad with carrot ginger miso dressing

Detox Cabbage and Carrot Salad

If you're looking for a light, zesty and detoxifying salad, you've found it! 
5 from 8 votes
Print Pin Rate
Course: Appetizer, Salad
Cuisine: Japanese, Plant Based
Keyword: Cabbage and Carrot salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 246kcal
Author: Maren Epstein
Cost: 5
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Equipment

  • Blender
  • Bowl
  • Heavy Pot or Weight
  • Food Processor

Ingredients

Cabbage and Carrot Salad

  • 1 1/2 Cabbage Head shredded
  • 4 Carrots matchstick sliced
  • 1/4 C Raw Sesame Seeds

Carrot Ginger Miso Dressing

  • 1 small Carrot peeled & chopped
  • 1/4 C Rice Vinegar
  • 1/2 C Toasted Sesame Oil
  • 2-3 tbsp Fresh Ginger peeled
  • 3 tbsp Mellow White Miso

Instructions

Assemble Cabbage and Carrot Salad

  • Shred cabbage with a knife or use a food processor. (See notes in the post). Peel the carrots and slice into matchstick pieces.
  • Salt the cabbage and place in a large bowl. Cover with a heavy pot filled with water to press. Allow the cabbage to sit for up to 1 hour. Pour off the excess water. Combine cabbage with the carrots and sesame seeds.

Make the Carrot Ginger Miso Dressing

  • Peel the fresh ginger using the back of a spoon or peeler. Peeling fresh ginger can be a challenge because of its irregular shape. (See my tips to peel ginger in post). Next peel the carrot. 
  • Throw the carrot, ginger, miso, rice vinegar and toasted sesame oil into a high speed blender. Emulsify until the dressing is completely smooth. It will look like cheese sauce when it's done.

Notes

This salad will last in the fridge for up to 5 days.  
The dressing can be frozen for up to 3 months.

Nutrition

Serving: 4people | Calories: 246kcal | Carbohydrates: 17g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Sodium: 150mg | Potassium: 493mg | Fiber: 6.7g | Sugar: 8g | Calcium: 174mg | Iron: 2mg
Tried this recipe?Follow me @eatingworks or tag #eatingworks – show me what your cooking!

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Comments

  1. Nicole says

    September 2, 2020 at 9:39 pm

    I love this combination! I have all of the ingredients, I can’t wait to try this tomorrow!

    Reply
    • Maren Epstein says

      September 3, 2020 at 6:23 pm

      Thanks so much Nicole! Let me know how it comes out.

  2. Karen says

    September 2, 2020 at 10:16 pm

    I tried this tonight and it was delicious! Thanks for sharing!

    Reply
    • Maren Epstein says

      September 3, 2020 at 6:22 pm

      So glad to hear that Karen! I love that!

  3. Amy says

    September 3, 2020 at 9:16 am

    Oh my…. I am loving that carrot ginger miso dressing! So much deliciousness in that. I can could use that for quite a few different things. Love this salad. Nice, clean and uncomplicated. Delish!

    Reply
    • Maren Epstein says

      September 3, 2020 at 6:20 pm

      Thanks so much Amy! It’s nice that it’s so simple to make. I’m sure you could put it on so many different dishes.

  4. Christie Gagnon says

    September 3, 2020 at 11:34 pm

    So many fantastic flavors here – healthy & delicious!

    Reply
    • Maren Epstein says

      September 6, 2020 at 9:46 pm

      Thank you so much Christine!!!!

  5. Yvette says

    November 21, 2021 at 11:05 pm

    5 stars
    where did you post your how to peel ginger tip? is it use a spoon?
    I can’t wait to try this recipe it looks so fresh and tasty

    Reply
    • Maren Epstein says

      December 1, 2021 at 12:14 pm

      Hi Yvette! I posted this in the recipe for carrot ginger miso dressing and I’m also writing about it in my miso soup post which is getting updated today. But yes essentially you just use the back of a spoon to scrape away the skin. It’s so easy!

  6. Linda says

    November 5, 2022 at 7:19 pm

    5 stars
    You are so very amazing. Your recipes are so healthy and so yummy that even my straight meat and potato man loves them.

    Reply
    • Maren Epstein says

      November 21, 2022 at 11:07 am

      Hey Linda! Thanks so much for your kind words! I’m so glad you and your husband are enjoying some healthier lighter dishes :).

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