You know you have made a shareable recipe when you make it and your Mum asks you to write out the recipe. The secret to this salad is the dressing – if you love a Japanese Miso dressing, you will love this.

The salad is full of healthy brassicas and a great way to incorporate a beautiful array of colourful vegetables into one dish. The dressing is inspired by what use to be my favourite London café back in the day – Fresh and Wild, I spent many happy days eating my way through their wonderful salads and dishes there.

INGREDIENTS:

• ¼ of red cabbage (small to medium in size)
• 3 carrots
• 1 small fennel bulb
• 8 -10 brussels sprouts (medium to large)
• Coriander (small bunch)
• 3 -4 tablespoons of toasted sesame seeds

Dressing:

• 150gm of organic tofu (non-GMO)
• ½ cup of olive oil
• ½ cup of cold water
• 3 tablespoons of miso paste
• 3 tablespoons of rice wine vinegar
• 1 tablespoon of maple or honey or rice syrup.

PROCEDURE:

1. Finely slice red cabbage, brussels sprouts and fennel and add them to a large salad bowl.
2. Grate or spiralise the carrot and add them to the salad.
3. Add chopped coriander and toasted sesame seeds and set aside.

Dressing:

1. Add all ingredients to a Nutribullet or food processor and mix until smooth.
2. Pour dressing over the salad so it is well covered (I use a generous amount).
3. You will have dressing left over, which you can use as a dip or dressing.

Enjoy!