Jenné Claiborne grew up eating classic southern food in Atlanta, and she recreates those flavors using fresh vegetables and whole grains...
in her 2018 book, Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul. Claiborne writes about the African roots of soul food, as well as its traditional reliance on a variety of leafy greens, root vegetables, and a variety of grains. We adapted this recipe from her blog, also called Sweet Potato Soul.
Photo from sweetpotatosoul.com
What You'll Need
For the shopping list
- 1/2 Head of a small Red Cabbage, thinly sliced into long ribbons
- 1 Large Carrot, peeled into ribbons that resemble fettuccine noodles
- 1/4 Cucumber, diced
- 1 tablespoon of Ginger, peeled and diced
- 1 teaspoon of Habanero or Jalepeño, minced
- 1/4 cup of Water
- 1 Mango, diced
From the kitchen
- 1 Chef's Knife
- 1 Cutting Board
- 1 Mixing Bowl
What you'll have to do
Slice the cabbage as thinly as possible, and use a swivel peeler to cut the carrot into thin ribbons. Combine the cut vegetables in a large bowl.
Chop the cucumber, ginger, and habanero or jalepeño into small pieces, and a put them in a blender with the miso, olive oil, and water. Blend until smooth, adding a little more water if it seems too thick for dressing.
Add the dressing to the cabbage and carrots, and toss well. Cut the mango into bite-sized pieces and toss to combine. Taste and add salt if needed.
Cover the bowl and let sit for at least 20 minutes before serving.