• Gather all the ingredients.
  

To Make the Miso Dressing

• In a small mason jar, combine 3 Tbsp miso, 6 Tbsp neutral oil, and 2 Tbsp rice vinegar (unseasoned). If you are not using naturally sweet CRAFT MISO by Hikari Miso, add ½ tsp sugar per 3 Tbsp miso of a different type. Then, close the lid tightly and shake well until the miso is completely dissolved. Store in the refrigerator until ready to use.
  

To Make the Cabbage Salad

• Discard the core of ¼ head green cabbage. Thinly slice the cabbage or shred it using a cabbage slicer.
  
• Discard the core of ¼ head red cabbage. Thinly slice the cabbage or shred it using the cabbage slicer.
  
• Peel 2 carrots. Using a julienne peeler, make long, thin julienned strips with the carrot. When they are too long, cut the long strips in half or thirds into 2-inch pieces. If you have a regular vegetable peeler, peel the carrot into thin sheets, then cut the sheets into long, thin julienned strips.
  
• Chop 10 sprigs cilantro (coriander) and discard the stems.
  
• In a large salad bowl, place the green cabbage, red cabbage, carrot, cilantro, 1 cup shelled edamame, and ¼ cup peanuts. If you‘re not serving the salad right away, cover it with plastic and refrigerate it for up to 24 hours.
  

To Serve

• About 10 minutes before serving, take out the Miso Dressing from the refrigerator and shake well. Drizzle two-thirds of the dressing over the salad and toss together. Taste the salad and add more dressing, if needed.
  

To Store

• You can keep the leftovers in an airtight container and keep them in the refrigerator. If dressed already, the salad lasts for a day (if longer, it gets wilted). If not dressed yet, it can last a bit longer. I recommend keeping the salad and dressing separately and tossing only the amount you‘ll consume.