1/2 of a purple cabbage, finely shredded
2 big handfuls fresh spinach or romaine lettuce, roughly chopped
1/2 English cucumber or 2 baby cucumbers, diced
1/2 cup chopped (preferably toasted) nuts--cashews, almonds, peanuts
1 cup cubed baked savory tofu or shredded chicken (optional)
Crushed red pepper flakes and black sesame seeds for top (optional)
Miso Dressing (will make more than you need so you can have it another day too!):
2 T miso
1/2 t dijon mustard
2 T brown sugar
1/4 c rice vinegar
1/3 c olive oil
1 t sesame oil
For dressing, combine everything but the oils and mix well. Add the oils in stream until emulsified.
Toss the rest of ingredients with the dressing to taste, reserving a few chopped nuts for the top. Shake some crushed red peppers and sesame seeds (black are my favorite) over the top.
Recipe adapted from: www.inpraiseofleftovers.com