In order to keep the red cabbage salad crunchy, the salad is best eaten fresh or the dressing’s full flavor will dull. If you want to serve a crowd and are using a full head of cabbage, keep the dressing and salad separate, until you're ready to serve it. This dressing tastes a bit like Asian sesame paste in combination with all the other ingredients—almost peanuty. It’s got a lovely crunch from miso’s texture and inherent saltiness. All the other ingredients keep it in balance by adding earthy sweetness (cabbage, honey, carrots). I think this dressing would also be great with a lot of other veggies: like steamed broccoli or bok choy. This dish pairs well with Crabcakes, too.

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