Chopped Miso Salad
Ingredients
The salad
-
1
½ cups
shallots, skinned and thinly sliced
-
1
splash
extra-virgin olive oil
-
1
pinch
salt
-
½
medium-large
cabbage
-
1
cup
slivered almonds, toasted
-
½
medium
red onion, sliced
-
¾
cup
chives, minced
-
8
ounces
extra-firm tofu
The dressing
-
2
tablespoons
miso
-
½
teaspoon
powdered mustard
-
2
tablespoons
brown sugar
-
¼
cup
brown rice vinegar
-
⅓
cup
mild flavored extra-virgin olive oil
-
1
teaspoon
pure toasted sesame oil (optional)
-
2
pinches
fine grain salt
Instructions
- Cook shallots in olive oil with salt over medium heat until dark brown, about 15 minutes.
- Remove shallots and let them cool on a paper towel.
- Prepare the dressing by whisking together miso, mustard, brown sugar, and rice vinegar until smooth, then gradually whisk in olive oil and sesame oil.
- Shred the cabbage into thin slices and combine it with shallots, almonds, red onion, chives, and tofu in a large bowl.
- Drizzle the dressing over the salad and toss until evenly coated.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
20g
Total carbohydrates
25g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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