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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.

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What you'll need


For the shopping list


Head of a small Red Cabbage, thinly sliced into long ribbons


Large Carrot, peeled into ribbons that resemble fettuccine noodles


Cucumber, diced

1 tablespoon of

Ginger, peeled and diced

1 teaspoon of

Habanero or Jalepeño, minced

1/4 cup of



Mango, diced

From our shop

Out of stock
1 tablespoon of White Miso

$10 - Portland - Oregon

$27 - Tuscany - Italy

Novo Frantoio

$7 - Trapani - Sicily

Italian Fine Sea Salt


From the kitchen


Chef Knife


Cutting Board


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.

Shop this recipe

Out of stock
Sauces & Condiments

White Miso

JorinjiPortland - Oregon
Novo Frantoio
Olive Oil

Novo Frantoio

Novo FrantoioTuscany - Italy
Italian Fine Sea Salt
Salt, Herbs, & Spices

Italian Fine Sea Salt

Gucciardo VincenzoTrapani - Sicily

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