Ingredients:
Salad:
3 cups shredded cabbage
¾ cup red onion, thinly sliced
¼ teaspoon sea salt
¼ cup almonds toasted and chopped
½ cup grated carrots
¼ cup diagonally sliced scallions
¼ cup cilantro, chopped
½ teaspoon sesame seeds
Dressing:
1½ tablespoons rice vinegar
½ tablespoon lime juice, plus more to taste
2 tablespoons tamari
1 tablespoon maple syrup
¼ teaspoon miso
1 teaspoon toasted sesame oil
1 tablespoon plus 2 teaspoons sesame oil
Directions:
1. Add shredded cabbage and red onion to a colander and sprinkle with salt. Allow to rest for ½ hour. Rinse lightly with water and press all liquid out of the cabbage and onion.
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, oil, or salt to taste. Cover and reserve in the refrigerator unto ready to use.
3. Meanwhile, toast and chop the almonds.
4. In a medium-size mixing bowl, mix the cabbage, with half of dressing and toss well. Add the carrots, scallions, cilantro, almonds, and sesame seeds and toss to combine. Season with additional dressing and/or lime juice as needed. You can save the rest of the dressing in the refrigerator for up to 1 week.
Serves 6