Rainbow salad with miso dressing

Total time 15 mins

15 mins preparation time

A colourful salad of crunchy cabbage, apple and pear in a tangy miso dressing with Kikkoman Gluten free Soy Sauce—bright, fresh and ideal for lunch at home or the office.

Ingredients

2 portion(s)

100 g

pointed cabbage

160 g

red cabbage

120 g

fresh beetroot

carrots

50 g

radishes

small red-skinned apple

small red-skinned pear

1 tsp

miso paste

2 tbsp

apple cider vinegar

2 tsp

linseed oil

2 tbsp

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

1 tsp

Kikkoman Mirin-Style Sweet Cooking Seasoning

Freshly ground pepper

2 tsp

linseed (optionally crushed)

2 tbsp

water

200 g

granular cream cheese

Nutritional facts (per portion):1,127 kJ / 270 kcal

9.2 gFat

14.7 gProtein

31 gCarbohydrates

Preparation

Step 1

100 g pointed cabbage – 160 g red cabbage – 120 g fresh beetroot – 2  carrots – 50 g radishes – 1  small red-skinned apple – 1  small red-skinned pear

Roughly grate the pointed cabbage, red cabbage, beetroot and carrots separately. Slice the radishes, and cut the apple and pear first into wedges and then into slices.

Step 2

1 tsp miso paste – 2 tbsp apple cider vinegar – 2 tsp linseed oil – 2 tsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 tsp Kikkoman Mirin-Style Sweet Cooking Seasoning – Freshly ground pepper – 2 tsp linseed (optionally crushed) – 2 tbsp water

For the dressing, whisk the miso paste with 2 tbsp water, the vinegar, oil, Kikkoman Gluten free Soy Sauce and Kikkoman Mirin-Style Sweet Seasoning, then season with the pepper. Toast the linseed in a small non-stick frying pan.

Step 3

200 g granular cream cheese

Layer the salad in a tall salad glass as follows: dressing, red cabbage, apple, carrot, radish, pointed cabbage, beetroot, pear, cream cheese and linseed. Close the jar and shake briefly before serving to distribute the dressing. Alternatively, serve the salad in bowls.

Tip:

The salad can be prepared the day before and stored in the fridge. It’s best to pack the cream cheese separately or put the salad directly into a 2-compartment salad bowl.

Recipe-ID: 1584

Recipe as PDF

Download PDF

Share with friends

Let us know what you think

Click on the number of stars you want to give: the more the better!

Featured product in this recipe

Kikkoman Gluten free Sushi Sauce

Kikkoman Mirin-Style Sweet Cooking Seasoning

100 g pointed cabbage – 160 g red cabbage – 120 g fresh beetroot – 2 carrots – 50 g radishes – 1 small red-skinned apple – 1 small red-skinned pear

Roughly grate the pointed cabbage, red cabbage, beetroot and carrots separately. Slice the radishes, and cut the apple and pear first into wedges and then into slices.

1 tsp miso paste – 2 tbsp apple cider vinegar – 2 tsp linseed oil – 2 tsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 tsp Kikkoman Mirin-Style Sweet Cooking Seasoning – Freshly ground pepper – 2 tsp linseed (optionally crushed) – 2 tbsp water