Sprig Originals's kitchen / Creamy Sesame-Miso Cabbage Crunch Salad
Creamy Sesame-Miso Cabbage Crunch Salad
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A cold, crunchy Japanese-style salad where the machine does everything: the food processor shreds a half cabbage in seconds, then the same bowl whips tahini, white miso, rice vinegar and fresh ginger into a pale, pourable goma-style dressing. No stove, no chopping board marathon, and it tastes better after ten minutes in the fridge.
Ingredients
Salad
- 1/2 head green cabbage, cored and cut into wedges (about 1 lb)
- 1 English cucumber, halved lengthwise and cut into 2-inch chunks
- 3 scallions, cut into 1-inch lengths
Blender Sesame-Miso Dressing
- 1/3 cup tahini
- 2 tbsp white miso
- 3 tbsp rice vinegar
- 1 tbsp honey
- 1 inch piece fresh ginger, peeled and sliced
- 5 tbsp cold water
Instructions
- Fit a food processor with the slicing disc and feed the cabbage wedges through the chute to shred them finely (or use the standard blade and pulse the cabbage in 3 batches, 4 to 5 one-second pulses each, until confetti-fine). Tip the cabbage into a large mixing bowl.
- Swap in the standard blade if needed. Add the cucumber chunks and scallions and pulse 3 to 4 times, just until coarsely chopped — do not let them turn watery. Add to the cabbage and toss. Rinse and dry the processor bowl (or use a blender for the next step).
- Add the tahini, miso, rice vinegar, honey, ginger and cold water to the clean processor or blender. Run continuously for 60 to 90 seconds, scraping down once, until the dressing is smooth, pale and thin enough to ribbon off a spoon. Blend in another tablespoon of water if it is thicker than heavy cream.
- Pour about three-quarters of the dressing over the vegetables and toss with tongs for a full minute so every shred is coated. Chill 10 minutes, toss again, then serve cold with the remaining dressing spooned over the top.
Chef's tips
- Salt lives in the miso, so taste before adding any — if it needs lift, a splash more rice vinegar usually fixes it before salt does.
- The undressed shredded vegetables keep 3 days in the fridge and the dressing keeps a week in a jar; dress only what you are eating so the cabbage stays loud and crunchy.
- Turn it into dinner by piling the salad over rice with shredded rotisserie chicken, canned tuna or cubed silken tofu, then drizzling with the reserved dressing.
- A sprinkle of toasted sesame seeds or a pinch of shichimi togarashi on top is optional but makes it look like a restaurant side.
Nutrition (per serving, estimated)
288calories
9gprotein
22gcarbs
20gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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