I wanted to try more recipes with miso and came across this Chopped Miso Salad. I happened to have a green cabbage on hand and almost all the other ingredients, so I brought everything down to the beach and made it for my family.
This recipe was definitely a hit - it's variable and easy to make. I used sunflower seeds instead of almonds, added carrots, and made the dressing in a blender instead of just whisking it together. Everyone loved it, and we have already made it again. (It's very aesthetically pleasing with a mix of red and green cabbage also.) It's probably going to be a staple in our fridge down the shore this summer, at least as long as the cabbage is in season.
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