• Antoinette


Chopped Asian Salad with Miso Ginger Dressing

Ingredients for Dressing

2 tbsp. peanut oil

2 tbsp. white miso paste

1 tbsp. Rice vinegar

2 tbsp. lime juice

2 tbsp. dark sesame oil

1/2 tsp. grated ginger

1 garlic clove, grated

Pinch of cayenne pepper

1 tbsp. honey

2 tbsp. water (if you want thinner dressing)

Pinch sea salt and pepper

1 tbsp. plain yogurt

Ingredients for Slaw

3 cups red cabbage, chopped

3 cups green cabbage, chopped

1 red bell pepper, sliced thin

1 poblano pepper, sliced thin

2 scallions, chopped

1/2 cup chopped cilantro, including stems

1/2 cup fresh mint, chopped

1 serrano pepper, diced

Pinch Sea salt

1/4 cup sunflower seeds, salted

1 ripe peach, thinly sliced


In a small bowl combine the miso and vinegar and whisk together. Add the remaining ingredients and whisk until totally combined.

Set aside.

In a cast-iron skillet over medium heat, char the peppers whole, rotating until the edges are a bit charred, about 2 minutes per side. Remove. When cool, slice in half lengthwise, remove the stem, ribbing, and seeds and slice horizontally into thin strips.

In a large bowl, combine the cabbage, peppers, scallions, cilantro, mint ,chiles, and dressing. Toss until combined. Add pinch of sea salt. Top with salted sunflower seeds and sliced peaches.

Enjoy! 😉

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