Vegan cabbage salad with carrot-ginger dressing
3
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 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-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.
Ingredients
Carrots
1 cup(s)
Unseasoned rice vinegar
3 Tbsp
Unsweetened powdered almond butter
2 Tbsp
White miso
1 Tbsp
Toasted sesame oil
1 Tbsp
Unpacked brown sugar
1.5 tsp
Fresh ginger
4 tsp
Packaged coleslaw mix (shredded cabbage and carrots)
8 cup(s)
Red bell pepper
1 medium
Scallions
0.5 cup(s), chopped or sliced
Instructions
1
In a blender, combine the carrots, vinegar, powdered almond butter, miso, oil, sugar, ginger, and 5 tbsp water; blend on high speed until smooth, about 1 minute.
2
In a large bowl, toss together the coleslaw mix, red pepper, and scallions. Toss the salad with the dressing shortly before serving.
3
Serving size: about 2 ⅓ cups salad and 3 ½ tbsp dressing
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