Vegan Cabbage Salad with Carrot-Ginger Dressing
2
Points® value
Total Time
15 min
Prep
15 min
Serves
4
Difficulty
Easy
This easy make-ahead salad is full of fresh crispy vegetables! We keep prep streamlined by leaning on prepared tri-colour coleslaw mix that includes red and green cabbage and carrots. The bright orange dressing is loosely based on the classic salad dressing at sushi restaurants; it’s a little sweet from the carrots plus a tiny bit of brown sugar, a bit salty from miso, gently nutty from toasted sesame oil and powdered almond butter, and peppery-perky from fresh ginger. Be sure to store the dressing separately from the salad so that it will keep for up to five days, then toss together just before eating.
Ingredients
Carrots
1 cup(s), shredded
Unseasoned rice vinegar
3 tbsp(s)
Unsweetened powdered almond butter
2 tbsp(s)
White miso
1 tbsp(s)
Toasted sesame oil
1 tbsp(s)
Unpacked brown sugar
1½ tsp(s)
Ginger root
4 tsp(s), peeled and finely chopped
Packaged coleslaw mix (shredded cabbage and carrots)
8 cup(s), tri-colour
Red bell pepper
1 medium, thinly sliced
Scallions
½ cup(s), thinly sliced