I’ve got a salad that’s going to knock your socks off—seriously! This Miso Potato and Cabbage Salad is the perfect mix of hearty, fresh, and full of flavor. It’s one of those dishes where every bite leaves you wanting more, and trust me, it’s easy to whip up. Whether you’re meal prepping for the week or just craving something tasty for dinner, this salad’s got your back. Let’s get to it!
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Why You’ll Love This Recipe
→ Tasty & Filling: Potatoes + cabbage = a winning combo that’s both satisfying and light. You won’t leave the table hungry!
→ Simple Ingredients: Nothing too fancy here—just everyday ingredients you can find at any grocery store.
→ Ready in 25 Minutes: Who doesn’t love a quick recipe that still tastes amazing? Perfect for busy nights or last-minute cravings.
→ Vegan & Gluten-Free: No need to worry about dietary restrictions—this one’s for everyone.
→ Meal Prep Friendly: Make a big batch and you’ve got lunch or dinner for the next few days. Easy peasy.
→ Full of Flavor: That miso dressing? Pure magic. It brings everything together and makes every bite pop.
Trust me, once you try this, it’ll quickly become one of your go-to recipes.
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What You’ll Need To Make
When it comes to this Miso Potato and Cabbage Salad, the key ingredients really make the dish shine. Let me break it down for you:
→ Baby Potatoes: These little guys are the star of the show. They’re creamy, filling, and give this salad that hearty, comforting vibe. Plus, they hold up so well with the dressing!
→ Red Cabbage: The cabbage adds a perfect crunch and vibrant color, making the salad feel fresh and bright. It’s also packed with nutrients, so you’re getting a bonus health boost!
→ Miso Paste: This umami-packed paste is the secret to that deep, savory flavor. It really ties everything together and gives the dressing a rich, tangy kick.
→ Sesame Oil & Sesame Seeds: A little drizzle of sesame oil takes the dressing to the next level, while the sesame seeds add a nice crunch and extra flavor pop.
Each ingredient brings something special to the table, and together, they create a salad that’s simple, delicious, and totally satisfying.
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 25 mins
1| Start by boiling your baby potatoes in some salted water for about 10-15 minutes, until they’re nice and tender. Once they’re done, drain them and let them cool off a bit.
2| For the dressing, grab a bowl and mix together the garlic, ginger, miso paste, rice vinegar, coconut sugar, sesame oil, chili flakes, soy yogurt, and a pinch of salt. Give it a good stir until everything’s well combined.
3| Now, toss those cooled potatoes, red cabbage, and green onions in the bowl with your yummy dressing. Give it a good mix—make sure everything’s coated in that delicious sauce!
4| Finally, garnish with fresh cilantro, sesame seeds, and a sprinkle of extra chili flakes if you’re feeling a bit spicy. Serve right away and enjoy!
That’s it! You’ve got yourself a delicious salad that’s fresh, savory, and totally satisfying.
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Glycemic Index: 77 (high) Glycemic Load: 24 (high)
Recipe Swaps & Creative Tweaks
Here are some fun recipe swaps and tweaks you can try to customize the Miso Potato and Cabbage Salad:
Recipe Swaps:
1| Potatoes: Swap baby potatoes for sweet potatoes for a slightly sweeter, nutrient-packed twist.
2| Cabbage: If red cabbage isn’t your thing, try using green cabbage or even kale for a different texture and flavor.
3| Sesame Oil: You can use olive oil or avocado oil if you don’t have sesame oil on hand. It’ll give a more neutral flavor but still work well.
4| Soy Yogurt: If you’re not a fan of soy yogurt, you can substitute it with coconut yogurt for a slightly sweeter and creamier dressing, or use a dairy-free Greek yogurt.
5| Miso Paste: If you’re looking for a lighter option, you can use tahini instead of miso paste for a more subtle flavor.
Recipe Tweaks:
1| Add Protein: Want to make it more filling? Toss in some chickpeas or edamame for extra protein and texture!
2| Spice It Up: Add a bit more chili flakes if you love a little heat, or even toss in a dash of sriracha for a bolder kick.
3| Herb Twist: If cilantro’s not your thing, swap it out for parsley or mint for a different fresh flavor.
4| Crunch Factor: Throw in some toasted nuts (like almonds or cashews) or croutons for added crunch and texture.
5| Zesty Touch: Add a splash of lime or lemon juice to the dressing for an extra zesty, citrusy punch!
Feel free to experiment with these swaps and tweaks to make this salad your own!
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Helpful Tips for Success
Here are a few useful tips to make this Miso Potato and Cabbage Salad even more awesome:
1| Let the Potatoes Cool: After boiling the potatoes, let them cool completely before mixing them with the dressing. This helps them absorb the flavors better and prevents the dressing from getting too warm and runny.
2| Massage the Cabbage: If you’re using raw cabbage, give it a little massage with your hands after slicing it. This softens it up and makes it more tender, plus it helps release its natural juices, making it more flavorful.
3| Make Extra Dressing: Always a good idea to make a little extra miso dressing on the side—it can be a great drizzle for other dishes like roasted veggies, rice bowls, or even grilled tofu.
4| Meal Prep Friendly: This salad holds up really well in the fridge for a couple of days, so feel free to make a big batch ahead of time. Just store it in an airtight container and add the cilantro and sesame seeds when you’re ready to serve.
5| Taste Test the Dressing: Miso paste can vary in saltiness, so taste the dressing before adding extra salt. You may find that the miso alone gives it all the flavor you need!
6| Customize Your Crunch: If you want a bit more texture, add some roasted chickpeas, nuts, or seeds for an extra crunch.
7| Balance the Flavors: If you like a sweeter dressing, add a little more coconut sugar. For a tangy twist, throw in a splash of rice vinegar or lemon juice!
These little tweaks and tips will take your salad to the next level. Enjoy!
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How to make Keto, Low Carb, and Paleo versions of this Miso Potato and Cabbage Salad! Here’s how you can adjust it:
Keto Version:
To make the salad Keto-friendly, you’ll need to swap out the potatoes (since they’re high in carbs) for a low-carb alternative.
- Swap the potatoes: Use cauliflower instead of potatoes! It mimics the texture of potatoes when cooked, and it’s much lower in carbs.
- Use a low-carb miso paste: Check the miso paste ingredients for hidden sugars. Some brands might have added sugar, so make sure it’s sugar-free, or you can opt for a tamari or coconut aminos alternative.
- Optional Additions: You could add some avocado or cheese (like feta or goat cheese) for a more indulgent and Keto-friendly salad!
Low Carb Version:
For a low-carb version, you’ll want to reduce the carb-heavy ingredients, but you can still keep a good portion of the original flavors.
- Swap the potatoes: Instead of potatoes, use radishes or zucchini for that same bite without the high carb count. They’re both lower in carbs and will hold up well in the salad.
- Dressing: Keep the miso paste and sesame oil, but avoid any added sugars (like the coconut sugar). You can use a little Stevia or Erythritol if you want some sweetness without the carbs.
Paleo Version:
Paleo is all about whole, natural foods with no processed ingredients, so here’s how you can make the salad Paleo-friendly:
- Swap the potatoes: Instead of potatoes, use sweet potatoes (as they’re allowed on Paleo diets and are more nutrient-dense), or you can try butternut squash for a similar texture.
- Soy yogurt: Skip the soy yogurt, as it’s not Paleo. Instead, opt for coconut yogurt or almond milk-based yogurt for a creamy dressing.
- Avoid miso paste (optional): Miso paste is fermented, but some Paleo folks avoid soy products, so you could swap it for tahini (sesame paste) to maintain the rich, umami flavor in the dressing.
With these swaps, you can make the recipe fit any of these diets without losing the delicious flavors!
Serving Ideas
Here are some fun and creative serving ideas for your Miso Potato and Cabbage Salad:
1| As a Side Dish: This salad is perfect as a side dish for any protein, like grilled chicken, tofu, or fish. It pairs beautifully with almost anything off the grill, adding some fresh crunch and flavor to your meal.
2| Wrap It Up: For a fun twist, use the salad as a filling for lettuce wraps or collard greens. You’ll get a refreshing, low-carb alternative to a sandwich or wrap!
3| On a Grain Bowl: Layer it on top of a warm grain bowl. Add some quinoa, brown rice, or farro, and top with a protein of choice (like chickpeas, grilled chicken, or tempeh) for a complete meal.
4| As a Topping for Avocado Toast: Looking for a hearty breakfast or snack? Pile some of the salad on top of avocado toast. The creamy avocado pairs perfectly with the crunch of the salad.
5| In a Wrap or Sandwich: For a quick lunch, spread the salad on a tortilla, wrap it up with some hummus or your favorite spread, and you’ve got yourself a delicious wrap!
6| With Grilled Shrimp or Fish Tacos: Serve this salad as a crunchy side or topping for tacos. It’s a great balance to the spicy fish or shrimp, adding that refreshing, tangy crunch.
7| As a Picnic Dish: This salad is ideal for outdoor meals. Pack it up in a container and bring it along to picnics or potlucks—it’s super portable and holds up well even after sitting for a while.
8| Top on Roasted Vegetables: Make it a veggie feast by spooning this salad over roasted cauliflower, sweet potatoes, or a medley of your favorite roasted veggies.
These serving ideas can make your Miso Potato and Cabbage Salad more versatile and fun while still keeping it fresh and flavorful!
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Some drink pairings to complement your Miso Potato and Cabbage Salad, both alcoholic and non-alcoholic options:
Alcoholic Pairings:
1| White Wine – Sauvignon Blanc: This crisp, citrusy white wine is perfect for cutting through the richness of the miso dressing while complementing the fresh crunch of the cabbage. It’s light and refreshing, making it an ideal match.
2| Dry Rosé: A nice dry rosé has the right balance of light fruitiness and acidity, which works wonderfully with the earthy flavors of the potatoes and the savory miso dressing.
3| Chardonnay (Unoaked): If you prefer a fuller-bodied white, go for an unoaked Chardonnay. Its smooth texture and subtle fruity notes will pair well with the creamy miso dressing and the crunch of the cabbage.
4| Sake: A chilled sake, especially a dry one, is an excellent choice to enhance the umami of the miso. It brings out the depth of the flavors in the salad.
5| Light Beer – Pilsner or Wheat Beer: If you’re a beer fan, go for something light like a pilsner or wheat beer. These beers are crisp, refreshing, and won’t overwhelm the salad’s flavors.
Non-Alcoholic Pairings:
1| Iced Green Tea: The fresh, slightly grassy flavor of green tea makes it a perfect match for this salad. It’s a nice, light, and refreshing drink to balance the umami flavors in the dish.
2| Sparkling Water with Lime: For a crisp, clean option, sparkling water with a squeeze of lime is a great choice. The citrusy kick enhances the tanginess of the miso dressing without overpowering it.
3| Lemonade: A lightly sweetened lemonade with a touch of tartness can complement the salad’s flavors nicely. If you want to keep it a bit more adult, try a lemon-lime spritzer!
4| Coconut Water: If you’re looking for something naturally refreshing, coconut water adds a subtle sweetness and tropical vibe that goes really well with the flavors in the salad.
5| Ginger Ale: A nice ginger ale will bring a gentle spice and sweetness that pairs well with the ginger in the dressing and complements the savory miso.
With these drink pairings, you’ve got a range of options that will perfectly complement the bright and savory flavors of your Miso Potato and Cabbage Salad!
Storage Options
Here are some storage tips to keep your Miso Potato and Cabbage Salad fresh and tasty:
Refrigeration:
- Airtight Container: Store your salad in an airtight container to keep it as fresh as possible for up to 2-3 days. This will help maintain the crunch of the cabbage and potatoes while preserving the flavor of the dressing.
- Separate the Dressing: If you plan to store it for a few days, keep the miso dressing separate from the salad. This will prevent the cabbage and potatoes from getting soggy. Simply toss the dressing with the salad right before serving.
Freezing:
While it’s not recommended to freeze the entire salad due to the texture changes in the cabbage and potatoes, you can freeze certain components:
- Potatoes: If you want to prep in advance, you can freeze boiled potatoes (without the dressing). Just let them cool completely, then place them in an airtight bag or container. When you’re ready to use, thaw and mix with the fresh cabbage and dressing.
- Dressing: You can freeze the miso dressing in an ice cube tray, then pop out the cubes and store them in a zip-top bag for easy portioning.
Meal Prep:
- Portion it Out: If you’re meal prepping, consider portioning the salad into individual servings. Just store the cabbage and potatoes separately from the dressing, and combine them when you’re ready to eat. This way, the salad will stay fresh all week.
By following these storage tips, you’ll be able to keep your salad tasting delicious for days!
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Final Thoughts
And that’s it! A super simple, seriously delicious salad that’s perfect for any occasion. Whether you’re serving it up for a family dinner or packing it for lunch, it’s guaranteed to be a hit. I love how the miso dressing gives it that extra punch of flavor, and the potatoes make it just filling enough. I hope you enjoy it as much as I do! Happy cooking, my friends!
Recipe Card
Miso Potato and Cabbage Salad
Looking for a fresh, filling salad? Try this Miso Potato and Cabbage Salad! 🥔🥒 It’s got the perfect balance of savory and crunchy with an easy miso dressing. Vegan and gluten-free, and it’s on your plate in no time! 🙌
Ingredients
For the dressing:
Instructions
-
Step 1:
Begin by placing the baby potatoes in a pot of salted water. Bring the water to a boil and cook the potatoes for 10-15 minutes, or until they are tender when pierced with a fork. Once cooked, drain the potatoes and allow them to cool. -
Step 2:
To prepare the dressing, combine the grated garlic, grated ginger, miso paste, rice vinegar, coconut sugar, sesame oil, chili flakes, soy yogurt, and a pinch of salt in a mixing bowl. Stir thoroughly to ensure all ingredients are well incorporated. -
Step 3:
In a large mixing bowl, gently toss the cooled potatoes, red cabbage, and green onions with the prepared dressing. Ensure the vegetables are evenly coated with the dressing. -
Step 4:
For finishing touches, garnish the salad with freshly chopped cilantro, sesame seeds, and additional chili flakes, if desired. Serve immediately for optimal freshness.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 224kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 33g11%
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
