Ingredients:
Salad:
About 6 cups shredded cabbage
½ cup thinly sliced red onion
½ teaspoon sea salt
½ cup grated carrots
½ cup diagonally sliced scallions
½ cup cilantro, chopped
¼ cup almonds, toasted and chopped
1 teaspoon sesame seeds
Dressing:
1½ tablespoon brown rice vinegar
½ tablespoon lime juice plus more to taste
2 tablespoons tamari
1 tablespoon maple syrup
¼ teaspoon miso
2 teaspoons minced ginger
1 teaspoon sesame oil
1 tablespoon plus 2 teaspoons toasted sesame oil
Directions:
1. Add shredded cabbage and red onion to a colander and sprinkle with ½ teaspoon salt. Allow cabbage to rest for ½ hour. Rinse lightly with water and press out all the liquid from the cabbage.
2. In a small mixing bowl, make the dressing by whisking the first 8 ingredients and slowly drizzling the oils into the mixture. Taste for balance and add more lime juice, or salt to taste.
3. Meanwhile toast and chop the almonds.
4. In a medium-size mixing bowl, mix the cabbage with the dressing and mix well. Add the carrots, scallion, cilantro, almonds, and sesame seeds and toss. Season with additional lime juice, if needed.
Serves 6