Miso Potato & Cabbage Salad
Serves
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
1.3 lbs (600 g) mini potatoes, washed, halved
7.7 oz (220 g) red cabbage, cored, sliced into strips
2 green onions, sliced at an angle
4 tbsp fresh cilantro, roughly chopped
2 tsp sesame seeds
Nutrition
(Per Serving)
Calories
224
Fats
8 g
Protein
5 g
Carbs
33 g
Instructions
- Boil potatoes in salted water until tender, about 10 to 15 minutes. Drain and let cool.
- To make the dressing, combine garlic, ginger, miso paste, 2 teaspoons rice vinegar, sugar, sesame oil, chili flakes, yogurt, and salt in bowl. Mix well.
- Toss potatoes, red cabbage, and green onions with dressing in large bowl.
- Garnish with cilantro, sesame seeds, and additional chili flakes, if desired. Serve immediately.