Recipe courtesy of Kosher.com

This salad is a bit savory, a bit exotic, and packs a whole lot of crunch. It’s a bowl filled with tons of texture — loaded with chopped veggies, cabbage, and snap peas — and umami goodness.

SERVES 6

• 1 heart romaine lettuce
• ½ head green cabbage
• ½ head red cabbage
• 3 cups sugar snap peas
• 4 Persian cucumbers
• 1 fennel bulb
• micro cilantro, for garnish

Dressing

• 2 scallions
• 2 cloves garlic
• 2 Tbsp miso paste
• 2 Tbsp seasoned rice vinegar
• 3 Tbsp soy sauce
• 2 Tbsp mirin
• 2 Tbsp agave
• juice of ½ lime
• 2 Tbsp sesame oil

Begin by chopping the lettuce, both cabbages, and sugar snap peas. Julienne the cucumbers and fennel. Combine in a large bowl.

Blend all dressing ingredients until fully combined.

Toss the salad with the dressing and top with some micro cilantro.

Note: My trick for the fennel is to use a mandoline to get it sliced thin and then chop it with a knife into a julienne cut.

(Originally featured in Family Table, Issue 845)