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Cabbage Salad with Miso Vinaigrette
Serves 4
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 iso is a fermented soy food that contains healthful bacteria like that found in yogurt. I use it to make a tasty dressing for this colorful and crunchy salad which contains four of my ten favorite foods.
Ingredients:
- 1 1/2 teaspoons Cold Mountain mellow white miso paste
- 1/2 teaspoon Grey Poupon Dijon mustard
- 5 teaspoons balsamic vinegar
- 1 tablespoon Napa Valley organic extra virgin olive oil
- 1/4 teaspoon black pepper
- 1/2 small purple cabbage, halved, cored, thinly sliced
- 8 ounces mixed small heirloom tomatoes, halved or quartered, depending on their size
- 4 ounces Mann’s stringless sugar snap peas (1/2 bag)
- 1 ripe mango, diced
- 1/3 cup Flanigan Farms walnut halves and pieces
Instructions:
In a small bowl whisk together miso, mustard and vinegar. Continue whisking and add olive oil and pepper. Whisk until dressing is uniform.
Place cabbage, tomatoes, sugar snap peas, mango and walnuts in a salad bowl. Toss with dressing and serve.
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