Miso & Mango Red Cabbage Salad
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
Ingredients
- 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 tablespoon of Joriniji White Miso
- 1 tablespoon of Novo Frantoio extra virgin olive oil
- 1/4 cup of water
- 1 mango, diced
- Italian fine sea salt, to taste
Equipment
- 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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