Your favorite vegetables just got a even more flavorful. First, you prepare your vibrant orange, purple, and green vegetable base. Then, you enhance the flavor with the addition of your Asian-style miso dressing.
Roughly peel the sweet potatoes and slice into small cubes.
Heat sesame oil in a large skillet and add the sweet potatoes. Cook, stirring occasionally, until the potatoes are starting to brown and are tender, about 12 minutes. Using a slotted spoon or spatula, transfer the potatoes to a large bowl, leaving any remaining oil in the skillet.
Meanwhile, shred the purple cabbage and julienne or shred the carrots.
Thinly slice the scallions and roughly chop the cilantro and arugula. Add everything to the bowl with the potatoes and toss together with the sesame seeds.
To make the dressing: in a medium bowl, whisk together the miso paste, rice vinegar, soy sauce, ginger, garlic and the remaining sesame oil from cooking the potatoes.
Toss the dressing with the cabbage slaw and serve with extra sesame seeds on top.
1114 servings
6 servings (7 1/2 cups)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.