This colorful napa cabbage salad is all about balance — crisp cabbage and bok choy form a fresh, crunchy base. Fresh vegetables for texture, color, and nutrients. A bright lemon-miso dressing ties everything together for a light, veggie-filled dish you can build around whatever's in your fridge.
Red Cabbage Salad
Red Cabbage Salad
4
25 minutes
Salads, Side Dish
This colorful napa cabbage salad is all about balance — crisp cabbage and bok choy form a fresh, crunchy base, while carrots, snap peas, asparagus, and cucumber add texture, color, and plenty of nutrients. A bright lemon-miso dressing ties everyth...
Ingredients
Red cabbage, chopped into bite-size pieces
Bok choy, halved lengthwise, then chopped to match the size of the cabbage
Sugar snap peas
Asparagus (raw), chopped
Cucumber, sliced lengthwise, halved, quartered, and chopped
Onion of your choice, diced
Olives of your choice, chopped
Capers, chopped
Green onion, diced
Pumpkin seeds
Almonds
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Juice of 2 lemons or limes (about ½ Cup)
Olive oil, in an amount equal to the lemon juice (about ½ Cup)
2 Tbsp. Red wine vinegar
2-3 Tbsp. White miso
2 tsp. Garlic powder
1 Tbsp Nutritional Yeast
Black pepper
1 tsp salt
Oregano
3 cloves garlic
Directions
Chop the red cabbage into bite-size pieces and add it to a large bowl as your base — keep the base to no more than half of the bowl.
Halve the bok choy lengthwise and chop it to match the size of the cabbage, then add it to the bowl. Mixing a green vegetable in with the cabbage helps balance the color of the base.
Chop the carrot, sugar snap peas, asparagus, cucumber, and onion into pieces the same size as the cabbage, and add them to the bowl. Feel free to swap in whatever vegetables you have on hand — aim for an even, bite-size chop and a good mix of colors.
Add your salty bite — roughly chop the cheese, olives, and/or capers and toss them into the bowl.
Add crunch: thinly slice the green onion and add it to the bowl along with the pumpkin seeds and almonds. Toasting the seeds and nuts beforehand makes them extra crunchy, if you'd like.
Make the dressing: combine the lemon juice with an equal amount of olive oil, then whisk in the red wine vinegar, white miso, garlic powder, nutritional yeast, pepper, salt, oregano, and garlic. Mix well.
Pour the dressing over the salad, toss to combine, and serve.
