Go Back
+ servings
Logo of The Forked Spoon showing Spork
Cabbage Salad with Miso Vinaigrette
4.86 from 7 votes

Cabbage and Cashew Salad with Miso Vinaigrette

All about the crunch and color, this Cabbage and Cashew Salad with Miso Vinaigrette is light,  refreshing, and full of bold flavors.
Prep Time15 mins
Total Time15 mins
Servings: 2 servings
Calories: 665kcal

Ingredients

  • ¼ cup unseasoned rice vinegar
  • ¼ cup red miso paste
  • 2 tablespoon canola oil
  • 1 teaspoon toasted sesame oil
  • 2 tablespoon low sodium soy sauce
  • 1-2 teaspoon Sriracha (omit if sensitive to spicy foods)
  • Juice from 1 lime
  • 1 tablespoon honey
  • 3 cloves garlic minced
  • 1 teaspoon freshly grated ginger
  • water if needed
  • 1 head napa cabbage chopped
  • ½ cup fresh cilantro chopped
  • ½ cup fresh mint leaves chopped
  • 1 cup green onion chopped
  • ¼ cup fresh basil chopped
  • 3 stalks celery chopped
  • 3-4 large julienne-cut carrots
  • 1 small red onion thinly sliced
  • 1 medium watermelon radish peeled and thinly sliced
  • 1 medium diakon radish peeled and thinly sliced
  • 1 cup edamame
  • ½ cup roasted cashews (or peanuts)
  • 2 tablespoon toasted sesame seeds
  • 1 large ripe avocado peeled and chopped

Instructions

  • Prepare the Miso vinaigrette by combining the rice vinegar, red miso paste, canola oil, sesame oil, soy sauce, Sriracha, lime juice, honey, garlic, and ginger in a medium bowl. Whisk well to combine, adding water, 1 tablespoon at a time, to dilute if the vinaigrette is too thick. Season to taste with additional miso paste or soy sauce for salt, honey for sweetness, and rice vinegar for tang.
  • Add the chopped cabbage, cilantro, mint, green onion, and basil to a large salad bowl and toss to combine. Add the chopped celery, carrots, red onion, radish, and edamame. Gently toss again just until combined.
  • Finish the salad by sprinkling with the roasted cashews and sesame seeds and topping with fresh avocado. Drizzle with the desired amount of Miso vinaigrette.

Notes

Leftovers- cabbage salad leftovers are fantastic as long as you store the avocado and leftover vinaigrette in separate containers. If you have an especially large amount of leftover salad, toss it in a clean ziplock bag and store it in the refrigerator for up to 3-4 days.
Tools recommended for this recipe include a Mandoline and Julienne Peeler.

Nutrition

Calories: 665kcal | Carbohydrates: 61g | Protein: 26g | Fat: 39g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 1992mg | Potassium: 2100mg | Fiber: 15g | Sugar: 23g | Vitamin A: 3135IU | Vitamin C: 145.9mg | Calcium: 531mg | Iron: 7.9mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.