(Serves 2)

A food processor with a shredder blade makes this salad come together very quickly.

  • 4 cups cabbage, shredded
  • 3/4 cup broccoli stems, shredded or julienned
  • 3/4 cup carrots, shredded or julienned
  • 1 cup shelled edamame, cooked and cooled to room temperature
  • 1 avocado, sliced
  • sesame seeds, for garnish
  • flaky sea salt, for garnish
  • nori strips for garnish (optional)
  • 1/4 cup grapeseed oil
  • 2 tsp ume plum vinegar
  • 4 tsp rice wine vinegar
  • 1/2 tbsp toasted sesame oil
  • 2 tsp sweet white miso paste
  • 1 tsp ginger, minced
  • 1/2 tbsp honey

Make dressing by whisking together miso paste, vinegars, honey, and ginger in a small bowl. While whisking, slowly drizzle in grapeseed oil, then sesame oil. Set aside. In a large bowl, combine cabbage, broccoli stems, carrots, and edamame. Dress salad, then plate into 2 servings. Top with avocado, then garnish avocado with sesame seeds and flaky sea salt. If using nori strips, sprinkle atop each salad.