Miso Cabbage Salad
Get ready to crunch into a vibrant Miso Cabbage Salad that’s bursting with flavor! This delightful dish combines crisp cabbage with a zesty miso dressing, topped off with roasted sesame seeds for that extra crunch. Perfect for a refreshing, wholesome meal, this salad is not only nutritious but also a feast for the senses!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1/4 of a red cabbage, chopped
- 1/4 of a green cabbage, chopped
- 3 tablespoons of finely minced cilantro (45 ml)
- 2 cloves of garlic, grated
- 1 nub of ginger, grated
- 3 green onions, chopped
- 2 limes, juiced
🥩Meat & Seafood(1)
- 4 chicken thighs, grilledoptionalcan use rotisserie chicken
🫙Pantry Staples(2)
- 2 tablespoons of rice vinegar (30 ml)
- 2 tablespoons of sesame oil (30 ml)
🍯Sauces & Condiments(1)
- 1 tablespoon of light miso paste (15 ml)
📦Other(3)
- 1/4 cup of slivered almonds (60 ml)
- 1 tablespoon of chili crunch (15 ml)optional
- 2 tablespoons of sesame seeds (30 ml)
👨🍳 Instructions
- 1
Chop up a quarter of a red cabbage, a quarter of a green cabbage, and three green onions. Add to a salad bowl with about three tablespoons of finely minced cilantro.
- 2
Make a homemade miso ginger dressing by grating one full nub of ginger and two cloves of garlic. Use lime juice to get the grated stuff off your grating spoon.
- 3
Add the juice of about two limes, one tablespoon of light miso paste, two tablespoons of sesame oil, and two tablespoons of rice vinegar to the dressing. If desired, add a tablespoon of chili crunch.
- 4
Mix the dressing well and pour it over the salad, tossing to combine. Let it sit while you cook your chicken.
- 5
Grill four chicken thighs or use rotisserie chicken. Add two tablespoons of sesame seeds and a quarter cup of slivered almonds to the salad and toss everything together.
- 6
Finish with your chicken on top.
💡 Pro Tips
- ✓Salt the shredded cabbage lightly and let it sit for 10 minutes before dressing, then squeeze out excess liquid—this pulls water out via osmosis so the miso dressing coats the leaves instead of sliding off diluted cabbage juice.technique10 minutes
- ✓Whisk the miso paste into the lime juice and rice vinegar first before adding sesame oil, since miso's proteins and starches need an aqueous base to fully dissolve; adding oil first causes clumping and an uneven, gritty dressing.techniqueclump-free emulsion
- ✓Let the dressed salad rest for at least 15-20 minutes before serving so the acidic lime juice and vinegar break down the cabbage's tough cellulose structure, softening the crunch into a more tender, marinated texture.timing15-20 minutes
- ✓Toast the slivered almonds and sesame seeds in a dry pan over medium heat for 2-3 minutes until golden, as the Maillard reaction develops nutty, complex flavors that raw nuts and seeds lack.technique2-3 minutes at medium heat
- ✓Grill chicken thighs to an internal temperature of 165°F but pull them at 160°F and rest for 5 minutes, since carryover cooking will finish the last 5 degrees while keeping the dark meat juicy rather than dry.timing160°F pull temp, 165°F final
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Miso Cabbage Salad
Get ready to crunch into a vibrant Miso Cabbage Salad that’s bursting with flavor! This delightful dish combines crisp cabbage with a zesty miso dressing, topped off with roasted sesame seeds for that extra crunch. Perfect for a refreshing, wholesome meal, this salad is not only nutritious but also a feast for the senses!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1/4 of a red cabbage, chopped
- 1/4 of a green cabbage, chopped
- 3 tablespoons of finely minced cilantro (45 ml)
- 2 cloves of garlic, grated
- 1 nub of ginger, grated
- 3 green onions, chopped
- 2 limes, juiced
🥩Meat & Seafood(1)
- 4 chicken thighs, grilledoptionalcan use rotisserie chicken
🫙Pantry Staples(2)
- 2 tablespoons of rice vinegar (30 ml)
- 2 tablespoons of sesame oil (30 ml)
🍯Sauces & Condiments(1)
- 1 tablespoon of light miso paste (15 ml)
📦Other(3)
- 1/4 cup of slivered almonds (60 ml)
- 1 tablespoon of chili crunch (15 ml)optional
- 2 tablespoons of sesame seeds (30 ml)
👨🍳 Instructions
- 1
Chop up a quarter of a red cabbage, a quarter of a green cabbage, and three green onions. Add to a salad bowl with about three tablespoons of finely minced cilantro.
- 2
Make a homemade miso ginger dressing by grating one full nub of ginger and two cloves of garlic. Use lime juice to get the grated stuff off your grating spoon.
- 3
Add the juice of about two limes, one tablespoon of light miso paste, two tablespoons of sesame oil, and two tablespoons of rice vinegar to the dressing. If desired, add a tablespoon of chili crunch.
- 4
Mix the dressing well and pour it over the salad, tossing to combine. Let it sit while you cook your chicken.
- 5
Grill four chicken thighs or use rotisserie chicken. Add two tablespoons of sesame seeds and a quarter cup of slivered almonds to the salad and toss everything together.
- 6
Finish with your chicken on top.
💡 Pro Tips
- ✓Salt the shredded cabbage lightly and let it sit for 10 minutes before dressing, then squeeze out excess liquid—this pulls water out via osmosis so the miso dressing coats the leaves instead of sliding off diluted cabbage juice.technique10 minutes
- ✓Whisk the miso paste into the lime juice and rice vinegar first before adding sesame oil, since miso's proteins and starches need an aqueous base to fully dissolve; adding oil first causes clumping and an uneven, gritty dressing.techniqueclump-free emulsion
- ✓Let the dressed salad rest for at least 15-20 minutes before serving so the acidic lime juice and vinegar break down the cabbage's tough cellulose structure, softening the crunch into a more tender, marinated texture.timing15-20 minutes
- ✓Toast the slivered almonds and sesame seeds in a dry pan over medium heat for 2-3 minutes until golden, as the Maillard reaction develops nutty, complex flavors that raw nuts and seeds lack.technique2-3 minutes at medium heat
- ✓Grill chicken thighs to an internal temperature of 165°F but pull them at 160°F and rest for 5 minutes, since carryover cooking will finish the last 5 degrees while keeping the dark meat juicy rather than dry.timing160°F pull temp, 165°F final