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Ridiculously delicious red cabbage salad with "li-miso" dressing

Recipe by:Timaree Hagenburger,
The Nutrition Professor, Cosumnes River College, Sacramento


  • Li-miso dressing
    Juice and zest of 1 lime
    1 tsp. almond butter
    2 tsp. miso
    1 date, chopped and soaked in 3 tbsp. water (you will use the soaking water)
  • Red cabbage salad
    1/2 medium red cabbage, sliced thin (2 to 3 cups)
    3 to 4 small red, orange and yellow sweet bell peppers, diced
    1/2 cup roughly chopped cilantro
    2 to 3 cups roughly chopped power greens (your favorite mix of fresh greens: baby kale, spinach, chard, etc.)
    2 carrots, diced or grated
    1/2 avocado, diced
    1 to 2 tbsp. black sesame seeds


Combine all of the dressing ingredients in a mini food processor or blender/bullet. (You can easily double the recipe, store what you don't use in a mason jar in the refrigerator and enjoy it for several days.) Assemble the salad by putting all of the ingredients in a large bowl, mixing well and then tossing with dressing.

The Nutrition Professor's Cook Smart Tip:
A few wonderful additions to consider include mango (diced very small), kidney beans, edamame, julienned cucumber and/or radishes.

Califonia Bountiful