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Asian Cabbage Salad with 3-ingredient Miso Dressing
4.7 from 66 votes

Asian Cabbage Salad with 3-ingredient Miso Dressing

Asian Cabbage Salad features finely shredded green and red cabbage mixed with julienned carrots, cilantro, edamame, and peanuts, tossed in a simple three-ingredient miso dressing made from miso paste, neutral oil, and rice vinegar. The salad offers crisp texture and a balance of savory, tangy, and slightly sweet flavors, with the miso contributing umami depth. This refreshing salad works well as a side dish or light lunch addition.

Prep Time
20 mins
Total Time
20 mins
Servings: 6
Calories: 245 kcal
Course: Salad
Cuisine: Japanese

Ingredients

For the Miso Dressing
  • 3 Tbsp miso paste I used Hikari Miso CRAFT MISO, which is less salty and naturally sweet; if you use another type of miso, add ½ tsp sugar for every 3 Tbsp miso
  • 6 Tbsp neutral oil (use an oil-to-vinegar ratio of 3:1)
  • 2 Tbsp rice vinegar rice vinegar is milder in acidity than other types, unseasoned
For the Cabbage Salad
  • 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 carrot medium; 5.6 oz, 160 g for 6 servings
  • 10 prigs cilantro aka coriander
  • 1 cup edamame shelled
  • ¼ cup peanuts (or any nuts or seeds of your choice)

Instructions

    Cup of Yum
  1. Gather all the ingredients.
To Make the Miso Dressing
  1. 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.
To Make the Cabbage Salad
  1. Discard the core of ¼ head green cabbage. Thinly slice the cabbage or shred it using a cabbage slicer.
  2. Discard the core of ¼ head red cabbage. Thinly slice the cabbage or shred it using the cabbage slicer.
  3. 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.
  4. Chop 10 sprigs cilantro (coriander) and discard the stems.
  5. 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.
To Serve
  1. 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.
To Store
  1. 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.

Nutrition Information

Calories 245kcal (12%) Carbohydrates 15g (5%) Protein 7g (14%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 10g (59%) Monounsaturated Fat 5g (25%) Trans Fat 0.1g (5%) Sodium 363mg (15%) Potassium 487mg (10%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 5214IU (104%) Vitamin C 51mg (57%) Calcium 83mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 245

% Daily Value*

Calories 245kcal 12%
Carbohydrates 15g 5%
Protein 7g 14%
Fat 19g 29%
Saturated Fat 3g 15%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 5g 25%
Trans Fat 0.1g 5%
Sodium 363mg 15%
Potassium 487mg 10%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 5214IU 104%
Vitamin C 51mg 57%
Calcium 83mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.