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cabbage and carrot salad with carrot ginger miso dressing

Cabbage and Carrot Salad

Maren Epstein
5 from 4 votes
Prep Time 10 mins
Total Time 10 mins
Course Appetizer, Salad
Cuisine Japanese, Plant Based
Servings 4 people
Calories 246 kcal


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


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


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.


This salad will last in the fridge for up to 5 days.  
The dressing can be frozen for up to 3 months.
Keyword Cabbage and Carrot salad, cabbage salad, carrot ginger miso dressing