Sautéed Cabbage and Beets with Miso-Ginger-Sesame Vinaigrette

Recipe by Bridget Miegs


Gingered Cabbage and Grated Beets

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon peeled and finely grated fresh ginger
  • 2 tablespoons sesame seeds
  • 1 red savoy cabbage, very thinly sliced crosswise
  • 1/2 cup peeled and grated beets (about 2 medium-size beets)


  • 2 tablespoons seasoned rice vinegar
  • 3 tablespoons water
  • 2 tablespoons red or white miso (fermented soybean paste)\
  • 1 tablespoon brown sugar\
  • 1 tablespoon rice wine vinegar (mirin)
  • 2 tablespoons peeled and finely grated fresh ginger
  • 1 tablespoon tahini (sesame oil with seed paste)
  • 2 tablespoons olive oil


  1. Heat oil in a 12-inch nonstick skillet over medium heat until oil is warm and covers the bottom of the skillet. Add garlic, ginger, and sesame seeds and sauté until golden (~30 seconds). Add cabbage and grated beets and sauté until cabbage wilts (~5 minutes). Season with a pinch of salt, transfer to a bowl, and cover to keep warm.
  2. Make a vinaigrette by puréeing all vinaigrette ingredients in a blender until smooth. Pour desired amount over the warm cabbage and beets and serve. (May be served over a bed of steamed white or brown rice.)

Serves 3 to 4 people as a side dish or 2 for a warming lunch. Time: 30 to 40 minutes.

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