Grilled Cabbage and Carrot Salad + Miso Dressing
Note: add baked tofu or chicken for a main meal
For the miso dressing – makes about 2 cups
¾ cup Greek yogurt
¼ cup tamari
3 large cloves of garlic, minced
2 tbsp toasted sesame oil
1 ½ tbsp honey (or vegan alternative)
1 tbsp white miso
1 tbsp mirin or rice wine vinegar
½ tsp cayenne, ground (optional)
½ tsp ginger, ground
For the salad
2 tbsp vegetable oil
1 small head of cabbage (any type – red, green, napa, savoy), cut into quarters
6 large carrots, whole, greens removed
1 cup quinoa, cooked (you can also use rice)
¼ cup packed cilantro, chopped
4 green onions, chopped
Optional garnish: 1 tbsp toasted sesame seeds (black, white, or both), fresh lime wedges
For the dressing
Whisk all ingredients together in a medium bowl. Set aside.
For the salad
Preheat BBQ to 350 Degrees F. Coat whole carrots and quartered cabbage in 2 tbsp vegetable oil and place directly on the grill, turning occasionally. The carrots will be finished first – about 5 minutes. If they are too charred you can always peel them after and they will still retain some smokiness. Grill the cabbage for about another 5 minutes or until desired crispiness and remove from heat.
Once veggies are grilled add cooked quinoa to a large bowl and mix in green onion and cilantro. Chop carrots to desired thickness and mix in. Thinly slice cabbage into strands (salad in photo has been left whole). Discard the core. Mix cabbage in with quinoa and carrots.
Divide cabbage mixture between plates, drizzle with miso sauce and garnish with sesame seeds and fresh lime wedges.