- Dressing
- 1/4 cup fresh squeezed lime juice
- 1/4 cup fresh squeezed orange juice
- 1/4 cup vegetable oil
- 1 small shallot, peeled and chopped
- 1 tablespoon white miso
- 1 tablespoon brown miso
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sugar
- Leaves from 1 sprig dill
- 1/2 head cabbage, shredded (about 8 cups)
- 1 small head radicchio, shredded (about 2 cups)
- radishes, trimmed and thinly sliced
- 1/4 cup mint leaves, torn
- Makes 4-6 servings
1. To prepare the dressing, put all the ingredients into the bowl of a blender and spin until smooth. Set dressing aside.
2. Combine the cabbage, radicchio, radishes, and mint in a large salad bowl. Pour the dressing over the vegetables and toss until well combined. Set cabbage aside to let marinate for about 10 minutes. Toss once more before serving. Serve chilled or at room temperature.
