I’m always looking for new things to do with cabbage, which is why I was absolutely stoked to find this recipe in my new favorite cookbook, “From Scratch.” (Which is more than HALF OFF right now on Amazon!)
I contacted the author, Shaye Elliott, and she gave me permission to share this recipe with you! I hope that it will inspire you to buy the book. So far, I’ve made at least 15 of the recipes from this cookbook, and every time, I’m left with a flavor-gasm in my mouth. I just blubber as I look at Frank and say over and over, “OMG this is so good. This is so so good. I can’t believe…how…GOOD…OMG YUMMMMMM.”
I ate three plates of this the first time I made it because it’s just that good. :) Frank’s a fan, too.
1 head cabbage (I used both green and purple)
4 green onions, diced
1/4 cup sesame seeds or sunflower seeds (buy here)
1/2 cup toasted almonds, roughly chopped (buy here)
2 cups cooked and shredded chicken (I didn’t have this, so I left it out.)
Roughly chop the cabbage and toss together with the other salad ingredients.
2 TBSP organic miso paste (buy here)
2 TBSO raw honey (buy here)
1/2 cup olive oil (buy here)
1/4 cup rice vinegar (buy here)
1 tsp toasted sesame oil (buy here)
1 tsp dijon mustard or whole grain mustard (buy here)
Whisk together the dressing ingredients in a separate bowl. Then, pour over the salad and toss to combine.