Miso Crunch Salad

Step 1

In a small food processor, add the olive oil, sesame oil, miso, rice vinegar, soy sauce, honey, and garlic clove and pulse until well combined. If you don’t have a food processor, just finely mince the garlic, then add all the dressing ingredients to a small bowl and whisk until well combined.

Step 2

In a large bowl, add the shredded cabbage, kale, carrots, and cilantro, and toss to combine. Cover with the dressing and toss again until everything is well coated.

Step 3

Top the salad with roasted cashews, sesame seeds, and chow mein noodles and serve. Any leftover tossed salad can be stored in an airtight container in the fridge for up to 24 hours.

Step 4

If you want to prepare the salad ahead of time, prepare the salad and dressing, store them in separate airtight containers in the fridge, and combine them when you are ready to serve.