Pressed Cabbage Salad With Ginger Miso Vinaigrette

• FOR THE GINGER MISO DRESSING:
• 1/3 cups Rice Wine Vinegar
• 1 cup Toasted Sesame Oil
• 4 Tablespoons Ginger, Chopped
• 2 Tablespoons Mellow White Miso
• 2 pinches Red Pepper Chili Flakes
• FOR THE SALAD:
• 1 cup Forbidden Black Rice, Cooked
• 4 cups Cabbage, Shredded
• 1 teaspoon Salt
• 1/4 cups Black Sesame Seeds
• 2 whole Carrots, Sliced Into Matchsticks
• 2 stalks Celery, Sliced Thinly On The Bias
• 1/2 cups Mint, Chopped

1. Emulsify all the dressing ingredients in a high-powered blender until smooth.
2. For the salad:
3. Cook the rice according to package instructions. (See note below for cooking instructions.)
4. Mix cabbage with salt. Place it in a large bowl and then put another heavy pot on top of the cabbage to weigh it down. I also like to add a Mason jar filled with water to make the weight as heavy as possible. Allow the cabbage to sit this way for 2 hours to half a day. Pour off excess water and salt.
5. Mix the cabbage with rice, sesame, carrots, celery and mint. Mix well and season to taste.
6. Note: In lieu of rice package instructions, just add 1 1/3 boiling water to 1 cup uncooked rice with 1 teaspoon salt. Bring water to a boil, then immediately reduce to a simmer and cover. Allow the rice to cook for 25 minutes or until all of the water has been absorbed by the rice. Then allow the rice to sit covered to steam for 5 minutes. Fluff with a fork.

ginger miso dressing, vinegar, sesame oil, ginger, red pepper, salad, black rice, cabbage, salt, ubc, carrots, stalks celery, mint

Taken from tastykitchen.com/recipes/salads/pressed-cabbage-salad-with-ginger-miso-vinaigrette/ (may not work)