Quick And Delicious
Crunchy Almond & Miso Salad
October 24, 2013

If you’ve been looking for a new salad to add to your repertoire, this one comes highly recommended!   Here’s why it’s good to have a bit more cabbage in our lives.   As part of the cruciferous family (think broccoli, cauliflower and kale too), cabbages are an excellent source of so many nutrients including Vitamin K, Vitamin C & A.  It’s high in fibre, manganese and folate and other important minerals, (try to choose organic for an even better show of nutrients).

Along with these nutrients it’s claimed benefits include:

  • anti-inflammation
  • cancer prevention &
  • digestive support
The enzymes found in eating salads (raw vegetables), such as this one help in the digestion of our food.  Add in the ‘good bugs’ found in the Miso Paste Dressing and your digestion will be very happy.  (Unless you’re unable to tolerate cabbage, in which case it may be a symptom that there are imbalances within the body and it might be helpful to talk to your health professional).   I hope you enjoy!
Preparation: 10 – 15 minutes
Quantity:  Serves 3 – 4 as a main dish or 6 – 8 as a side
Crunchy Almond & Miso Salad

Dressing ingredients:

  • 2 tablespoons miso (try and buy a good quality brand that’s unpasteurized e.g. I use an organic brown rice miso)
  • 1/2 teaspoon powdered mustard (or a mustard you have handy)
  • 1 tablespoons honey (optional)
  • 1/4 cup brown rice vinegar
  • 1/3 cup cold pressed extra-virgin olive oil
  • 1 teaspoon pure toasted sesame oil (optional)

Other ingredients:

  • 1 cup shallots, skinned and thinly sliced (or use 1/4 cup of spring onions finely chopped)
  • splash of extra-virgin olive oil
  • pinch of salt
  • 1/2 of a medium-large cabbage
  • 1 cup  almonds, preferably activated (or toasted) chopped or slivered
  • 1/2 medium red onion, sliced


  1. Stir together the shallots, a splash of olive oil and a  pinch of salt to a pan on low – medium heat. Stir every few minutes, the shallots need to slowly brown over about 10 – 15 minutes.  Remove them from the pan and onto brown paper  to cool in a single layer.
  2. Make the dressing by whisking all the ingredients together thoroughly.   Taste and make any adjustments if needed.
  3. Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half.
  4. Gently toss the cabbage, shallots, almonds and red onion in a large mixing/salad bowl. Add a generous drizzle of the miso dressing and toss again – until the dressing is evenly distributed. Add more a bit at a time if needed, until the salad is dressed to your liking.

Kitchen Notes

  • This salad would be great served with steak, fish or any source of protein you prefer.
  • Fresh herbs from the garden e.g. coriander, basil or parsley would also be a great addition.
  • If you like chilli, this would be another great addition to the dish.

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