Califonia Bountiful
Side Dish

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

Just when you thought you couldn't pack more nutrition in one salad bowl, our favorite dietitian comes up with this ridiculously delicious (and healthy) recipe!

Timaree Hagenburger,
The Nutrition Professor, Cosumnes River College, Sacramento

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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.

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