Ingredients
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3 Tbsp unseasoned Rice Vinegar
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2 Tbsp red Miso Paste
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1 Tbsp Canola Oil
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1 Tbsp toasted Sesame Oil
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2 tsp reduced-sodium Soy Sauce
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2 tsp Honey
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1 Garlic
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1 cup julienne-cut Carrots
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¾ cup thinly vertically sliced Red Onion
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1 (1-lb.) head napa Cabbage
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1 medium daikon Radish
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¼ tsp Kosher Salt
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¼ tsp freshly ground Black Pepper
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½ cup roasted unsalted Cashew
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¼ cup fresh Cilantro
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2 Tbsp toasted Sesame Seeds
Directions
Fresh cabbage is all about crunch. Napa cabbage can absorb bold vinaigrettes without losing its crisp bite. Carrots, red onion, and daikon radish add even more crunch.
Steps
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1
Done
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Combine first 7 ingredients in a small bowl, stirring with a whisk. Combine carrot, onion, cabbage, and radish in a large bowl. |
|
2
Done
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Add vinegar mixture, salt, and pepper to cabbage mixture; toss well to coat. Sprinkle cashews, cilantro, and sesame seeds over salad. |
