Fall Umami Salad

• 2 cups shredded cabbage
• 8 oz. mixed lettuces
• 1/2 bunch lacinato kale, chopped small
• 1/2 red onion, sliced thinly
• 2 oz. Kimchi (I used Kiss My Cabbage curried kimchi)
• 2 cup thinly sliced, sautéed cauliflower
• 1 cup feta, soft goat or similar cheese, crumbled

For the Dressing:

• 1/4 cup olive oil
• 1/4 cup toasted sesame oil
• 1 T. Mustard
• 1 T. maple syrup from Horner’s Corner
• 1/4 cup miso (I used light)
• 1/4 cup rice vinegar (or another light vinegar like apple cider)
• 1/4 cup water