Vegan cabbage salad with carrot-ginger dressing

This easy make-ahead salad is full of fresh crispy vegetables! We keep prep streamlined by leaning on prepared tri-color 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.