Chopped Miso Salad | CUESA

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Chopped Miso Salad


Adapted from Heidi Swanson’s blog, 101 cookbooks,

Serves 3 - 4 as a main dish, 6 - 8 as a side dish


3 spring onions, thinly sliced
splash of extra-virgin olive oil
pinch of salt
2 tablespoons miso
½ teaspoon dijon
2 tablespoons honey
¼ cup rice vinegar
⅓ cup mild flavored extra-virgin olive oil
1 teaspoon pure toasted sesame oil
½ medium-large cabbage, slice thin
½ medium red cabbage, sliced thin
½ medium red onion, sliced thin
2 carrots, peeled and sliced thin
1 bunch green onion, thinly sliced
1 bunch cilantro, leaves picked
8 ounces extra-firm tofu, room temperature


  1. Stir together the spring onion, 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.

  2. Make the dressing by whisking the miso, mustard, and honey 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.
  3. Toss cabbages, red onion, carrot, green onion, cilantro, and tofu together in a large bowl.  Pour over half the dressing and toss again.  Add more dressing until it is to your liking.  Serve



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »