Tuesday, July 13, 2010

Chopped Miso Salad

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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