Rainbow salad with miso dressing
A colourful salad of raw crunchy cabbage, apple and pear in a tangy miso dressing with Kikkoman Gluten free Soy Sauce—bright, fresh and ideal for lunch at home or the office.
Ingredients
Preparation
Step 1
100 g pointed cabbage – 160 g red cabbage – 120 g fresh beetroot – 2 carrots – 50 g radishes – 1 small red-skinned apple – 1 small red-skinned pear
Roughly grate the spring cabbage, red cabbage, beetroot and carrots separately in a processor. Slice the radishes, and cut the apple and pear first into wedges and then into slices.
Step 2
1 tsp miso paste – 2 tbsp apple cider vinegar – 2 tsp linseed oil – 2 tsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 tsp Kikkoman Mirin-Style Sweet Seasoning – Freshly ground pepper – 2 tsp linseed (optionally crushed) – 2 tbsp water
For the dressing, whisk the miso paste with 2 tbsp water, the vinegar, oil, Kikkoman Gluten free Soy Sauce and Kikkoman Mirin-Style Sweet Seasoning, then season with the pepper. Toast the linseeds in a small non-stick frying pan.
Step 3
200 g granular cream cheese
Layer the salad in a tall glass jar as follows: dressing, red cabbage, apple, carrot, radish, spring cabbage, beetroot, pear, cream cheese and linseeds. Close the jar and shake briefly before serving to distribute the dressing. Alternatively, serve the salad in bowls.
Tip
The salad can be prepared the day before and stored in the fridge. It’s best to pack the cream cheese separately or put the salad directly into a 2-compartment salad bowl.
Recipe-ID: 1584
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100 g pointed cabbage – 160 g red cabbage – 120 g fresh beetroot – 2 carrots – 50 g radishes – 1 small red-skinned apple – 1 small red-skinned pear
Roughly grate the spring cabbage, red cabbage, beetroot and carrots separately in a processor. Slice the radishes, and cut the apple and pear first into wedges and then into slices.
1 tsp miso paste – 2 tbsp apple cider vinegar – 2 tsp linseed oil – 2 tsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 tsp Kikkoman Mirin-Style Sweet Seasoning – Freshly ground pepper – 2 tsp linseed (optionally crushed) – 2 tbsp water
For the dressing, whisk the miso paste with 2 tbsp water, the vinegar, oil, Kikkoman Gluten free Soy Sauce and Kikkoman Mirin-Style Sweet Seasoning, then season with the pepper. Toast the linseeds in a small non-stick frying pan.
200 g granular cream cheese
Layer the salad in a tall glass jar as follows: dressing, red cabbage, apple, carrot, radish, spring cabbage, beetroot, pear, cream cheese and linseeds. Close the jar and shake briefly before serving to distribute the dressing. Alternatively, serve the salad in bowls.
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