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

Directions:

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.