Chopped Miso Salad Recipes

Steps:

• Stir together the shallots, splash of olive oil and big pinch of salt In a large skillet over medium heat.
• Stir every few minutes, you want the shallots to slowly brown over about 15 minutes.
• Let them get dark, dark brown (but not burn). if needed turn down the heat.
• Remove them from the skillet and onto a paper towel to cool in a single layer. they should crisp up a bit.
• Make the dressing by whisking the miso, mustard, and brown sugar together.
• Now whisk in the rice vinegar and keep whisking until it's smooth.
• Gradually whisk in the olive oil, and then the sesame oil. Two pinches of fine grain salt. Taste and make any adjustments if needed.
• Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices.
• The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half.
• Gently toss the cabbage, shallots, almonds, red onion, chives and tofu in a large mixing/salad bowl.
• Add a generous drizzle of the miso dressing and toss again - until the dressing is evenly distributed. Add more a bit at a time if needed, until the salad is dressed to your liking.
• Serves 3 - 4 as a main dish, 6 - 8 as a side.