Cabbage and sweet potatoes have been the focus of nearly all of my recent recipes, but this salad has taken my enthusiasm for both of them to the next level. Crunchy raw cabbage, carrots, and bell pepper tossed with a creamy miso tahini dressing is the perfect combination. Add in some roasted sweet potatoes and you have a filling meal that almost couldn't get any healthier.
I've never been that into salads- mainly because of lettuce. It's watery, low in nutrients, and in order to fill up on it I feel like I'd have to eat tons. So I tend to stick to vegetable soups, but raw vegetables have amazing nutritional benefits that I'd be missing out on if I didn't include them in my meal rotations.
Purple cabbage is one of the most nutritionally dense foods you can eat, as are sweet potatoes, so these two foods in the same meal make for an amazingly healthy combination. They are high in antioxidants, fiber, calcium, and many other important vitamins and minerals.
A few years ago the idea of eating raw cabbage would've sent me running for the hills, or more likely, to the corner store to buy more Cheez-its. I've since come to understand that any vegetable can be made to taste delicious, and most of the time it's all about the sauce or dressing. This miso dressing is completely oil-free, but still so creamy and savory, and it totally changes the cabbage flavor for the better. The raw veggies lose that bitter taste and simply lend their fantastic crunchy texture to the savory flavors of the sauce.
This recipe is perfect for lunch or as a side salad to be served with dinner. It will serve 2 people for lunch or 4 people as a side dish, and the best part- it's ready in under 30 minutes!