Miso Cabbage Salad

Cabbage salad with white miso dressing is a robust, flavorful alternative to leafy green salads that stands up well in the summer heat. Add thinly sliced purple carrots and red pepper for pops of color and an antioxidant boost. White Miso dressing adds zest and nuttiness with a blend of garlic, lemon juice, lemon zest, a touch of honey, toasted sesame oil and fresh basil, yum. Every bite is crunchy, tangy and nutrient packed. Makes a perfect poolside lunch!

Time saving tip: This salad holds up well for a couple days in the refrigerator, so make this one ahead and store in sealed container.

Ingredients

For the salad

1 small head of cabbage (I used white here but red cabbage would also be delicious), shredded into 2 inch strips
1 medium carrot (I used a purple carrot here but use what you have on hand), julienned or thinly sliced
1 small red onion, julienned or thinly sliced
1 medium red pepper, julienned or thinly sliced

For the dressing

2 tbsp White Miso Dressing

Preparation

Combine Dry Ingredients

Combine the vegetables in a medium bowl

Add White Miso Dressing

Prepare the dressing following the recipe for White Miso Dressing and add it to the vegetables. Toss until cabbage is well coated in the dressing.

Adjust seasoning with salt and pepper, if needed. Enjoy!

Serve as a side salad with your weeknight dinner. Or enjoy with a few crushed peanuts or sesame seeds to add protein and healthy fat for a nutritious and satisfying grab-and-go lunch.

Nutrition Corner

Cabbage is a nutrient rich cruciferous vegetable that is low in calories, high in antioxidants and high in fiber making this a prebiotic powerhouse.

The soluble fiber in cabbage contains prebiotics to promote gut health and the feeling of satiety. A healthy gut has numerous beneficial implications for wellness including improved digestion and optimized nutrient absorption. A healthy microbiome also supports the immune system, promotes brain health, assists with normalizing blood sugar and cholesterol levels.

Raw and pickled cabbage exhibit the highest antioxidant capacity when compared with cooked cabbage. The antioxidants in white cabbage include vitamin C and the flavonoids, Kaempferol, quercetin and apigenin (cyanidin is the predominant flavonoid in red cabbage)*. Antioxidants help protect cells from damage and support immune health. Their anti-inflammatory properties support heart health, brain health and may play a role in cancer prevention.

Cabbage is also a good source of vitamin K1, an important factor in blood clotting.

Lutein and zeaxanthin are antioxidants that protect eye health.

*Chun OK, Smith N, Sakagawa A, Lee CY. Antioxidant properties of raw and processed cabbages. Int J Food Sci Nutr. 2004 May;55(3):191-9. doi: 10.1080/09637480410001725148. https://pubmed.ncbi.nlm.nih.gov/15223595/#:~:text=Kaempferol%2C%20quercetin%2C%20and%20apigenin%20were,%2D117.7%20mg/kg).

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