Pressed Cabbage Salad With Ginger Miso Vinaigrette Recipe

Name: Pressed Cabbage Salad With Ginger Miso Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE GINGER MISO DRESSING:; 1/3 cups Rice Wine Vinegar; 1 cup Toasted Sesame Oil; 4 Tablespoons Ginger, Chopped; 2 Tablespoons Mellow White Miso; 2 pinches Red Pepper Chili Flakes; FOR THE SALAD:; 1 cup Forbidden Black Rice, Cooked; 4 cups Cabbage, Shredded; 1 teaspoon Salt; 1/4 cups Black Sesame Seeds; 2 whole Carrots, Sliced Into Matchsticks; 2 stalks Celery, Sliced Thinly On The Bias; 1/2 cups Mint, Chopped

Servings: persons

FOR THE GINGER MISO DRESSING:
1/3 cups Rice Wine Vinegar
1 cup Toasted Sesame Oil
4 Tablespoons Ginger, Chopped
2 Tablespoons Mellow White Miso
2 pinches Red Pepper Chili Flakes
FOR THE SALAD:
1 cup Forbidden Black Rice, Cooked
4 cups Cabbage, Shredded
1 teaspoon Salt
1/4 cups Black Sesame Seeds
2 whole Carrots, Sliced Into Matchsticks
2 stalks Celery, Sliced Thinly On The Bias
1/2 cups Mint, Chopped

1
Emulsify all the dressing ingredients in a high-powered blender until smooth.
2
For the salad:
3
Cook the rice according to package instructions. (See note below for cooking instructions.)
4
Mix cabbage with salt. Place it in a large bowl and then put another heavy pot on top of the cabbage to weigh it down. I also like to add a Mason jar filled with water to make the weight as heavy as possible. Allow the cabbage to sit this way for 2 hours to half a day. Pour off excess water and salt.
5
Mix the cabbage with rice, sesame, carrots, celery and mint. Mix well and season to taste.
6
Note: In lieu of rice package instructions, just add 1 1/3 boiling water to 1 cup uncooked rice with 1 teaspoon salt. Bring water to a boil, then immediately reduce to a simmer and cover. Allow the rice to cook for 25 minutes or until all of the water has been absorbed by the rice. Then allow the rice to sit covered to steam for 5 minutes. Fluff with a fork.

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE GINGER MISO DRESSING:, 1/3 cups Rice Wine Vinegar, 1 cup Toasted Sesame Oil, 4 Tablespoons Ginger, Chopped, and more.

Yes, Pressed Cabbage Salad With Ginger Miso Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pressed Cabbage Salad With Ginger Miso Vinaigrette

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