Miso & Mango Red Cabbage Salad

30 minutes prep 30 minutes active cooking 1 hour total
Makes 4 - 6 servings

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 our shop

1 tablespoon of  White Miso
$12.50– Portland - Oregon
Out of stock

1 tablespoon of  Novo Frantoio
$27.00– Tuscany - Italy
To taste  Italian Fine Sea Salt
$7.00– Trapani - Sicily


From the kitchen

  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Mixing Bowl

What you'll have to do

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Cover the bowl and let sit for at least 20 minutes before serving.

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