Veggies on the counter

Chickpea and Shredded Cabbage Salad with Miso Tahini Dressing

Posted in salads, side dishes by veggies on the counter on August 30, 2010

I haven’t been in the kitchen that much in the past few days, hence the lack of posting around here. I have to confess I’ve been feeling lazy to cook, also because here in Portugal we’ve been under extremely hot temperatures –  around 35º degrees -, and all I don’t want to do is to spend time in front of an hot stove. So, nothing better than a great and easy salad recipe such as this one, that will only take you a few minutes to prepare.

The only trick in here is to make sure the cabbage is sliced very thinly; if not, the salad will not be as light as it is supposed to be. As far as the dressing goes, it was my first time putting together tahini and miso, and I was surprised by how well the combination worked out: the nutty taste of the tahini seems to soften miso’s typical saltiness, without actually masking its taste. If you shred the cabbage and make the dressing ahead of time, you can put this salad together in less than five minutes. I served this at room temperature, but I bet it would be delicious served cold too. If you’re planning to do the latter, place the salad in a large bowl, cover with cling film, and refrigerate it for 1 to 2 hours or until chilled to your liking. This method will also help the flavors meld together, contributing for a tastier salad.

Chickpea and Shredded Cabbage Salad with Miso Tahini Dressing

(serves 3, as a side)

260 grams canned chickpeas, drained and rinsed

1 small cabbage (180 grams)

1 teaspoon minced chilli

for the dressing:

1 tablespoon tahini

1 tablespoon mugi miso

2 tablespoons lemon juice

2 tablespoons warm water

1 tablespoon olive oil

2 teaspoons agave nectar

1. Start with the cabbage: cut it into halves, remove the hard core, and shred each halve into very thin strips. You don’t want to have very long strips, so cut them in half if needed.

2. In a large bowl, combine the chickpeas and shredded cabbage. Set aside.

3. For the dressing, combine all the ingredients in a medium size bowl, and whisk them together until you achieve a creamy consistency. At this point, you can add a bit more water if you want a thinner dressing, although I like mine on the creamy, slightly thick side.

4. Add half of the dressing to the bowl with the chickpeas and cabbage and toss everything together. At this point, you can refrigerate the salad for at least 1 hour or, as I did, serve it at room temperature.

5. To serve (either cold or at room temperature), divide the salad among 3 plates, sprinkle with the minced chilli, and spoon the remaining dressing over the top of each serving. Serve immediately.

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2 Responses

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  1. Matilde said, on April 22, 2011 at 6:27 pm

    Olá joana!

    sou seguidora do teu delicioso blogue há já um tempinho e sei que és do Porto (através da miserável que me mostrou o teu cantinho) por isso venha cá pedir-te ajuda para encontrar tahini e mugi miso :)

    obrigada e beijinhos*
    (o molho de tomates secos com iogurte natural é o céu!)

    • veggies on the counter said, on April 22, 2011 at 11:28 pm

      Olá Matilde!

      Olha, tanto podes encontrar o tahini e o mugi miso (ou miso de cevada) em qualquer loja de produtos naturais, como também em algumas lojas de comércio tradicional: as da rua sá da bandeira – a casa chinesa e a casa ramos – têm estes ingredientes quase de certeza.

      Que bom teres gostado do molho de tomate seco! :) Espero também que gostes deste, caso o venhas a fazer.

      Beijinho*


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