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Rainbow SaladRainbow Salad
Rainbow Salad

Rainbow Salad

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Recipe - The Fairway Market Corporate
RainbowSalad.jpg
Rainbow Salad
Prep Time75 Minutes
Servings6
0
Ingredients
1 tsp miso paste
1 tsp black vinegar
1 tsp International Collection sesame oil
2 tbs light brown sugar
2 tbs mushroom flavored dark soy sauce
2 tbs olive oil
Juice of 1 lime
1/2 tsp fresh ginger, grated
1 carrot, peeled and shredded
1 small head purple cabbage, shredded
1 small head green cabbage, shredded
1 small cucumber, thinly sliced
1 medium red bell pepper, thinly sliced
1/4 cup fresh cilantro, chopped
1 tbs fresh chives, finely chopped
Black sesame seeds, for garnish
Directions

1. In a small mixing bowl, combine miso paste, vinegar, International Collection sesame oil, brown sugar, soy sauce, olive oil, lime juice, and ginger. Stir until brown sugar has dissolved. Set aside.

 

2. In a large mixing bowl combine carrot, cabbage, cucumber, bell pepper, cilantro, and chives. Using 1 tablespoon at a time, drizzle in vinaigrette over the slaw, mixing to coat. Note: Do not add all at once. Reserve the extra dressing.

 

3. Let slaw sit for an hour in the refrigerator.

 

4. Garnish with black sesame seeds before serving.

 

75 minutes
Prep Time
0 minutes
Cook Time
6
Servings

Directions

1. In a small mixing bowl, combine miso paste, vinegar, International Collection sesame oil, brown sugar, soy sauce, olive oil, lime juice, and ginger. Stir until brown sugar has dissolved. Set aside.

 

2. In a large mixing bowl combine carrot, cabbage, cucumber, bell pepper, cilantro, and chives. Using 1 tablespoon at a time, drizzle in vinaigrette over the slaw, mixing to coat. Note: Do not add all at once. Reserve the extra dressing.

 

3. Let slaw sit for an hour in the refrigerator.

 

4. Garnish with black sesame seeds before serving.