• 1/2 small red cabbage – shredded
• 1/2 medium red onion – sliced thinly
• 2 medium carrots – julienned
• About 1.5 cups of shredded chicken poached or grilled, or tofu for vegetarian version
• 1/3 cup loosely packed mint leaves – julienned save some for garnishing
• 2 scallions – sliced thinly
• Squeeze of lemon juice

For the spicy miso dressing:

• 1/2 cup plain Greek yogurt
• 3 1/2 tbsp white or yellow miso
• 2 tbsp rice vinegar
• 1.5 tbsp mirin sweetened Japanese rice wine [optional]
• 1 tbsp honey
• 1 tbsp toasted sesame oil or more to taste
• 2-3 tsp Season with Spice’s Spicy Korean Chili Seasoning plus more for sprinkling