Napa Cabbage Salad with Miso Dressing

We have been getting oodles of Napa cabbage from our CSA this summer, and so I have been experimenting with different flavor profiles to serve it with.
This is really more of an eggplant salad from Ottolenghi that I have paired down to the cabbage and dressing component, removed the sesame seeds because I was having them in a pea salad to go with this meal (but you could put them back in), and used the vegetables that I had.
Kohlrabi, carrots, radishes, teeny tiny broccoli sprigs, snow peas, red onion, it all could go in.

Shred cabbage, and make the other vegetables similarly bite sized.

The Dressing:

• 3 tablespoons unseasoned rice vinegar
• 2 tablespoons red miso paste
• 1 tablespoon canola oil
• 1 tablespoon toasted sesame oil
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons honey
• 1 garlic clove, thinly sliced

Blend ingredients--may have to heat them up a bit if the miso is stiff to get it fully blended, which  is important.  Mix with the salad vegetables and cabbage to taste.