Pressed cabbage salad with ginger miso vinaigrette
Delight your taste buds with a refreshing pressed cabbage salad drizzled with a zesty and aromatic ginger miso vinaigrette. Perfect for a light and flavorful meal!
Ingredients:
- Ginger Miso Vinaigrette
- 1/3 cup Rice Wine Vinegar
- 1 cup Toasted Sesame Oil
- 3 tablespoons Mellow White Miso
- 1/4 cup Ginger, peeled and chopped
- 2 pinches Red Pepper Chili Flakes
- Pressed Cabbage Salad
- 1 cup Forbidden Black Rice, cooked
- 4 cups Cabbage, shredded
- 2 Carrots, matchstick
- 2 Celery Stalks, sliced thinly on bias
- 1/4 cup Black Sesame Seeds
- 1/2 cup Fresh Mint, chopped
- 2 tablespoons Sea Salt
Instructions:
- To prepare the Dressing, blend all the ingredients in a blender until a smooth mixture is formed.
- To make the salad: Prepare the rice as instructed on the package. Alternatively, combine 1 and 1/3 cups of boiling water with 1 cup of rice and 1 teaspoon of salt. Bring the mixture to a boil, then lower the heat and cover the pot. Let the rice cook for around 25 minutes or until all the liquid is absorbed. Allow the rice to steam, covered, for an additional 5 minutes. Fluff the rice with a fork.
- Combine the cabbage with approximately 1 teaspoon of salt. Transfer it to a large bowl and place a heavy pot on top of the cabbage to press it down. You can also use a weighted mason jar for additional pressure. Let the cabbage sit like this for 2 hours up to half a day. Drain off any excess water and salt before moving on.
- Combine the cabbage with the cooked rice, sesame seeds, carrots, celery, and mint. Mix thoroughly and season according to your preference.
Summary:
- Calories: 3125 kcal
- Fat: 245 g
- Protein: 35 g
- Carbs: 209 g
- Potassium: 2266 mg
- Magnesium: 529 mg