Miso Potato & Cabbage Salad

Miso Potato & Cabbage Salad

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!

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