Red Cabbage Salad with Spicy Miso-Ginger Dressing
Prep time: 
Total time: 
Serves: 4-5 servings
For the salad:
  • 3 cups red cabbage, finely shredded (about ½ a small head)
  • 2 scallions, chopped into 2 inch pieces and finely shredded (or finely chopped)
For the dressing:
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons white miso paste
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons guachujang (or Sriracha), or more, to taste
  • 1 teaspoon ginger, finely grated
  • 1 teaspoon garlic, finely grated (1 small clove)
  • 1 tablespoon toasted white or black sesame seeds
  1. Add the shredded cabbage and scallions to a large bowl and set aside.
  2. In a small bowl, whisk together the ingredients for the dressing. If dressing is too thick, stir in 1 tablespoon hot water. Pour the dressing over the vegetables and toss to coat. If you like it crunchy, serve it right away. If you like a softer texture, let it sit for an hour or two in the refrigerator.
  3. Tip: If you like it crunchy but want to make it in advance, place the vegetables on top of the dressing but don’t stir until you’re ready to serve.
Recipe by Nerds with Knives at