Asian Cabbage Salad

subheading: For the Miso Dressing:

3 Tbsp miso (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 (unseasoned) (rice vinegar is milder in acidity than other types)

subheading: 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 carrots (medium; 5.6 oz, 160 g for 6 servings)

10 sprigs cilantro (coriander)

1 cup shelled edamame

¼ cup peanuts (or any nuts or seeds of your choice)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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