Roast Potato And Cabbage Salad With Creamy Miso Dressing Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425��F and prepare a baking sheet.
• STEP 2.In a large bowl, toss the potatoes with olive oil, salt, and pepper.
• STEP 3.Spread the potatoes in a single layer on the baking sheet and roast for about 30 minutes, or until crispy and golden.
• STEP 4.In the same bowl, toss the cabbage with olive oil, salt, and pepper.
• STEP 5.Spread the cabbage on the baking sheet and roast for about 10 minutes, or until lightly charred.
• STEP 6.In a small bowl, whisk together the miso paste, vinegar, honey, and olive oil to make the dressing.
• STEP 7.In a large bowl, combine the roasted potatoes, cabbage, and dressing.
• STEP 8.Toss until well coated and serve warm or at room temperature.

Cooking Tips

• Make sure to cut the potatoes into similar-sized pieces for even cooking.
• Feel free to add other roasted vegetables, such as carrots or Brussels sprouts, to the salad.
• You can adjust the amount of miso paste and honey in the dressing to suit your taste.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
• To serve, let the salad come to room temperature or gently reheat in a microwave or oven.
• Serve the roast potato and cabbage salad with creamy miso dressing as a side dish for any meal.