Delicious Living
  • 1 cup shredded red cabbage
  • 1 cup shredded napa cabbage
  • 1 cup shredded carrot
  • 1 cup shredded beet (any color or a variety)
  • 1 scallion, sliced
  • 2 tablespoons chopped fresh cilantro
  • MISO DRESSING (makes about 5 ounces)
  • 2 tablespoons brown rice miso
  • 1/4 cup apple juice (or 1-2 tablespoons mirin)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons raw unfiltered apple cider vinegar

Rainbow Slaw with Miso Dressing

Trina Kaufman | Delicious Living
  • Serves: 6 people
  • Calories per serving: 52

Eating a “rainbow” of fruits and vegetables helps to ensure that you are getting the spectrum of nutrients and antioxidants that support vibrant health. Prep tips: If you’re not vegetarian, you might like to add shredded cooked chicken or pork; it’s also excellent with cooked lentils or toasted cashews. Keep a jar of the dressing on hand in the refrigerator for impromptu salads of just about anything.

  1. Toss all salad ingredients together in a large bowl.
  2. In a jar, combine miso and apple juice or mirin; mash and whisk with fork until miso is dissolved (tiny chunks will remain). Add oils and vinegar; whisk or shake until emulsified.
  3. Add about half of the dressing to salad; toss until evenly mixed. Serve.

PER SERVING: 52 cal, 42% fat cal, 2g fat, 0g sat fat, 0mg chol, 1g protein, 6g carb, 2g fiber, 160mg sodium

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