Miso & Mango Red Cabbage Salad

30 minutes prep 30 minutes active cooking 1 hour total

Makes 4 - 6 servings

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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

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

1 tablespoon of Novo Frantoio
$27.00– Tuscany - Italy

To taste Italian Fine Sea Salt
$7.00– Trapani - Sicily

Equipment

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.