Miso Potato & Cabbage Salad is a vibrant dish that perfectly balances hearty and fresh ingredients. Tender baby potatoes are paired with crunchy red cabbage and a flavorful miso dressing, creating a delightful combination of textures and tastes. With the added kick of ginger, sesame oil, and a touch of chili flakes, this salad offers a savory, tangy punch that will brighten up any meal. Whether served as a side or a main, it’s a delicious way to enjoy a nourishing, plant-based dish packed with flavor!
Recipe
Serves 4
1.3 lbs. (600g) baby potatoes, washed & halved
7.7 oz. (220g) red cabbage, cored & sliced into strips
2 green onions, sliced at an angle
4 tbsp. fresh cilantro, roughly chopped
2 tsp. sesame seeds
For the dressing:
1 clove garlic, peeled & grated
1 tsp. (2g) ginger, peeled & grated
1 tbsp. miso paste
½ tsp. coconut sugar (optional)
2 tbsp. sesame oil
½ tsp. chili flakes
2 tbsp. plain coconut yogurt
How to Prepare
Boil potatoes in salted water for 10-15 minutes until tender. Drain and let cool.
To make the dressing, combine garlic, ginger, miso paste, 2 tsp. rice vinegar, sugar, sesame oil, chili flakes, yogurt, and salt in a bowl. Mix well.
Toss potatoes, red cabbage, and green onions with the dressing in a large bowl.
Garnish with cilantro, sesame seeds, and additional chili flakes, if desired. Serve immediately.
Enjoy your Miso Potato & Cabbage Salad!
