I can’t believe I’ve never made this before. This dressing is a restaurant classic, normally drizzled over chunks of iceberg and cucumber. This version is similar, with added greens! I had my heart set on making this dressing, but didn’t have any fresh ginger in my fridge—if you decide to make it, either powdered or fresh ginger does the trick. This would be an incredibly refreshing side for an end-of-summer barbecue!
Ingredients
1 small head green cabbage
4-5 stalks kale
6 scallions
2 Persian cucumbers
For the dressing:
3 carrots, peeled and cut into 2-inch pieces
Juice of 2 lemons
1 tablespoon sesame oil
1/3 cup olive oil
1/4 cup rice vinegar
1 tablespoon plus 2 teaspoons powdered ginger (or a 1” knob of fresh ginger, peeled)
1/4 large onion (or 1/2 a small)
1 teaspoon salt
1/2 teaspoon turmeric
1 tablespoon white miso paste
Directions
Shred the cabbage into thin slices with either a sharp knife or a mandoline and add to a large bowl.
Remove the stem from the kale and stack them on top of each other. Roll the leaves away from you and cut into thin slices once rolled. Add the kale to the bowl with the cabbage.
Trim the scallions and cut into thin slices. Add to the bowl.
Cut the ends off the cucumbers then slice lengthwise with a mandoline. Cut the thin slices into smaller, 1” pieces and add to the bowl.
To make the dressing, add all ingredients into a high-powered blender. Pulse until smooth, taste, and adjust seasonings as necessary.
Pour the dressing over the veggies in the bowl and mix well to thoroughly combine. Serve immediately.
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