🥘 Ingredients
- white miso 1 tbsp
- rice vinegar 2 ½ tbsp
- garlic cloves 3
- neutral-flavored oil 2 ½ tbsp
- toasted sesame oil 1 ½ tbsp
- pure maple syrup or agave nectar 1 ½ tbsp
- Dijon mustard 2 tsp
- soy sauce or tamari 2 tsp
- Aleppo pepper or chili flakes of choice; optional, see Note ½ tsp
- cilantro leaves and tender stems 1 cup
- roasted peanuts or cashews 2-4 tbsp
- small or medium ripe avocado 1
- grated red cabbage from 4 cup
- 1 carrot
- Sea
Miso-Sesame Vinaigrette
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Or, use gochugaru, Sichuan chili flakes, or red pepper flakes. The latter two are spicier, so use a pinch or 1/4 tsp, taste, then adjust accordingly.
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After refrigerating the Miso-Sesame Vinaigrette, freshen up the flavors if needed with a squeeze of lime juice. Not a fan of cilantro? Use flat-leaf parsley instead. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: Top the salad with sliced cucumber and/or diced red bell pepper. For added protein, fold in some edamame.
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1Prepare: white miso , rice vinegar , garlic cloves , neutral-flavored oil , toasted sesame oil , pure maple syrup or agave nectar , Dijon mustard , soy sauce or tamari , Aleppo pepper or chili flakes of choice; optional, see Note .
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2Add the miso and rice vinegar to a jar for which you have a lid (or a bowl). Whisk with a fork until mostly smooth. Add the garlic, both types of oil, maple syrup or agave, mustard, soy sauce, and chili flakes if using. Seal the jar with its lid and shake vigorously until the mixture is smooth and slightly creamy. TIP: Or add all the ingredients to a food processor and blend until emulsified.
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3Taste for seasonings, adding more soy sauce for savoriness, more maple syrup for sweetness, more mustard for creamy tang, or more sesame oil for richness.
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4Label and store in a sealed jar in the fridge for up to 5 days.
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5Gather: 5-6 tbsp Miso-Sesame Vinaigrette (from meal prep) (see Note 1), cilantro leaves and tender stems , roasted peanuts or cashews , small or medium ripe avocado . For the red cabbage & optional carrots (from vegetable prep): grated red cabbage from , 1 carrot , Sea salt or kosher salt.
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6Remove the Miso-Sesame Vinaigrette from the fridge. If it has solidified, set the jar in a shallow bowl of hot water to quickly return to its liquid state. Shake the jar or whisk again to re-emulsify.
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7Roughly chop the cilantro. If using the nuts, roughly chop them. Use your hands to tear the avocado flesh into chunks (or dice with a knife).
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8Add the cabbage and carrots (if using) to a serving bowl. Drizzle on 5 tbsp Miso-Sesame Vinaigrette and toss to coat with tongs. Add in the cilantro and chopped nuts (if using). Taste, adding more vinaigrette as desired.
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9Just before serving, fold in the avocado and toss gently. Season to taste with salt as needed.