Malaysian Salad with Miso Dressing

Napa cabbage is great in a salad because of its crunchiness and flavour. You can find miso paste in the refrigerator section of a good quality supermarket, your local health food store or Asian food stores. It’s a fermented soybean paste. The lighter the colour, the milder the flavour.

1. To make the salad In a large bowl, combine the cabbage, bean sprouts, carrot, red pepper, snow peas, green onion and almonds.
2. To make the dressing In another bowl, whisk the miso, water, vinegar, soy sauce, brown sugar, sesame oil, garlic and mustard until smooth. Pour over the salad and toss to coat. Garnish with sesame seeds and parsley.

3 cups thinly sliced napa cabbage
1 cup bean sprouts
1 cup grated carrot
1½ cups thinly sliced red bell pepper
1 cup halved snow peas
1⁄3 cup diced green onion
¼ cup sliced toasted almonds
2 Tbsp mild yellow miso paste
2 Tbsp water
1 Tbsp rice vinegar
1 Tbsp low-sodium soy sauce
4 tsp brown sugar
2 tsp sesame oil
1 tsp minced garlic
½ tsp Dijon mustard
2 tsp toasted sesame seeds
¼ cup chopped parsley or cilantro

Makes 6 servings.

Preparation time: 20 minutes

Nutritional Information per Serving
Calories 102
Carbohydrates 9 g
Fibre 2.9 g
Protein 4 g
Total fat 4.6 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 375 mg