Asian Cabbage Salad with 3-ingredient Miso Dressing

Name: Salad Kubis Asia dengan Saus Miso 3 bahan
Prep time: 20 min
Total time: 20 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 3 Tbsp miso; 6 Tbsp neutral oil ((use an oil-to-vinegar ratio of 3:1)); 2 Tbsp rice vinegar (unseasoned) ((rice vinegar is milder in acidity than other types)); ¼ head green cabbage ((medium; 13.4 oz, 380 g for 6 servings)); ¼ head red cabbage ((medium; 8.8 oz, 250 g for 6 servings)); 2 carrots ((medium; 5.6 oz, 160 g for 6 servings)); 10 sprigs cilantro (coriander); 1 cup shelled edamame; ¼ cup peanuts ((or any nuts or seeds of your choice))

My delicious Asian Cabbage Salad with a simple 3-ingredient miso dressing is ready in a snap. Crunchy and refreshing, it‘s super easy to put together in just 20 minutes! This light but satisfying salad is the perfect make-ahead dish for your next dinner or potluck get-together.

⏱️ 20 min 🔪 Prep: 20 min 📊 Easy ⭐ 4.7 (37) 👁️ 5 views

👨‍🍳 Start Cooking

Salad Kubis Asia dengan Saus Miso 3 bahan

Foto: Just One Cookbook

Ingredients

6 servings

3 Tbsp miso
6 Tbsp neutral oil ((use an oil-to-vinegar ratio of 3:1))
2 Tbsp rice vinegar (unseasoned) ((rice vinegar is milder in acidity than other types))
¼ head green cabbage ((medium; 13.4 oz, 380 g for 6 servings))
¼ head red cabbage ((medium; 8.8 oz, 250 g for 6 servings))
2 carrots ((medium; 5.6 oz, 160 g for 6 servings))
10 sprigs cilantro (coriander)
1 cup shelled edamame
¼ cup peanuts ((or any nuts or seeds of your choice))

Steps

Gather all the ingredients.
In a small mason jar, combine 3 Tbsp miso, 6 Tbsp neutral oil, and 2 Tbsp rice vinegar (unseasoned). If you are not using naturally sweet CRAFT MISO by Hikari Miso, add ½ tsp sugar per 3 Tbsp miso of a different type. Then, close the lid tightly and shake well until the miso is completely dissolved. Store in the refrigerator until ready to use.
Discard the core of ¼ head green cabbage. Thinly slice the cabbage or shred it using a cabbage slicer.
Discard the core of ¼ head red cabbage. Thinly slice the cabbage or shred it using the cabbage slicer.
Peel 2 carrots. Using a julienne peeler, make long, thin julienned strips with the carrot. When they are too long, cut the long strips in half or thirds into 2-inch pieces. If you have a regular vegetable peeler, peel the carrot into thin sheets, then cut the sheets into long, thin julienned strips.
Chop 10 sprigs cilantro (coriander) and discard the stems.
In a large salad bowl, place the green cabbage, red cabbage, carrot, cilantro, 1 cup shelled edamame, and ¼ cup peanuts. If you‘re not serving the salad right away, cover it with plastic and refrigerate it for up to 24 hours.
About 10 minutes before serving, take out the Miso Dressing from the refrigerator and shake well. Drizzle two-thirds of the dressing over the salad and toss together. Taste the salad and add more dressing, if needed.
You can keep the leftovers in an airtight container and keep them in the refrigerator. If dressed already, the salad lasts for a day (if longer, it gets wilted). If not dressed yet, it can last a bit longer. I recommend keeping the salad and dressing separately and tossing only the amount you‘ll consume.