Pressed Cabbage Salad with Ginger Miso Vinaigrette


Ginger Miso Dressing:
1/3rd C Rice Wine Vinegar
1 C Toasted Sesame Oil
2 T Mellow White Miso
4 T Ginger, Chopped
2 Pinches Red Chili Flakes
Pressed Cabbage Salad:
1 C Forbidden Black Rice, Cooked
½ Cabbage, Chiffonade, Yields 4 C
2 Carrots, Chopped into Matchstick
2 Celery Stalks, Sliced Thinly on the Bias
¼ C Sesame Seeds
½ C Mint, chopped
Salt to Taste and to mix with cabbage


For the Dressing:
1. Emulsify all of the ingredients in a Vitamix until smooth.
For the Salad:
1. Cook the rice according to the packaging. Or Add 1 and 1/3rd C of boiling water to 1 C of rice with 1 teaspoon of salt. Bring the water to a boil, then immediately reduce to a simmer and cover. Allow the rice to cook for 25 minutes or until all of the water has been absorbed by the rice. Then allow the rice to sit covered to steam for 5 minutes. Fluff with a fork.
2. Mix the cabbage with about 1 Tsp. of salt. Place it in a large bowl and then put another heavy pot on top of the cabbage to weigh it down. I also like to add a mason jar filled with water to make the weight as heavy as possible. Allow the cabbage to sit this way for 2 hours to ½ a day. Pour off the excess water and salt.
3. Mix the cabbage with the rice, sesame, carrots, celery and mint. Mix well and season to taste.


This detoxifying Macrobiotic salad is zesty and full of flavor and crunch from the ginger dressing, forbidden black rice, mint, carrots etc. Since it is pressed its easy on digestion.

Other Names:

cabbage salad, macrobiotic salad, pressed salad, rice salad, ginger miso dressing


5 cups


Monday, February 8, 2016 - 2:18pm


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