Carrot Ginger Miso Dressing
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.
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