Name: Miso Crunch Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 4 cups shredded green cabbage; 1 cup shredded purple cabbage; 1 cup shredded carrots; 1 red bell pepper, thinly sliced; 4 green onions, sliced; 1/2 cup shelled edamame; 1/2 cup chopped cucumber; 1/2 cup toasted sliced almonds; 1/4 cup sesame seeds; 1/4 cup chopped fresh cilantro; 3 tablespoons white miso paste; 2 tablespoons rice vinegar; 2 tablespoons soy sauce or tamari; 1 tablespoon honey or maple syrup; 1 tablespoon toasted sesame oil; 2 tablespoons olive oil; 1 tablespoon fresh lime juice; 1 tablespoon water (as needed)

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If you’re searching for that just-right mix of crisp, colorful veggies and bold, umami flavors, look no further than this Miso Crunch Salad. This salad layers crunchy cabbage, vibrant bell peppers, sweet carrots, nutty edamame, and a medley of toasty almonds and sesame seeds, all tied together with a luscious, tangy miso dressing. It’s the sort of recipe that makes you excited to eat your greens and is a surefire way to brighten any table, bringing both nutrition and excitement to your next lunch or dinner.

Ingredients You’ll Need

The beauty of Miso Crunch Salad lies in its simplicity and the way each element brings something special to the bowl. Every ingredient matters, offering a burst of color, crunch, or a subtle punch of flavor that makes every bite truly unforgettable.

Green cabbage: Forms the hearty, crunchy base that soaks up all the delicious dressing.
Purple cabbage: Adds vivid color and a slightly peppery bite, balancing the overall flavor.
Carrots: Their natural sweetness and crunch make every forkful pop with freshness.
Red bell pepper: Sliced thin, it gives a juicy, crisp, and mildly sweet flavor.
Green onions: They add gentle sharpness and depth without overpowering the salad.
Shelled edamame: Packs plant-based protein and a lush, nutty contrast to the veggies.
Cucumber: Refreshes each bite with its mild, water-rich crispness.
Toasted sliced almonds: Essential for a toasty bite and irresistible crunch.
Sesame seeds: Sprinkle on that classic, subtle nuttiness and lovely texture.
Fresh cilantro: Brings an herbaceous lift that brightens the whole dish.
White miso paste: This is the soul of the dressing, providing salty, savory depth.
Rice vinegar: Lends tang and balance so the flavors sing.
Soy sauce or tamari: Adds that backbone of umami and salt.
Honey or maple syrup: Just the right amount of sweetness to balance the savoriness.
Toasted sesame oil: A little goes a long way to anchor all the flavors together.
Olive oil: Brings smoothness and helps emulsify the dressing.
Fresh lime juice: A citrusy pop that keeps each bite lively.
Water (as needed): Thins the dressing to just the right pourable consistency.

How to Make Miso Crunch Salad

Step 1: Prep All Your Veggies

Take a big cutting board and shred the green and purple cabbage to your desired fineness for that perfect bite. Slice the red bell pepper into fine strips, cut the carrots into matchsticks or use a grater, and chop the green onions, edamame, cucumber, and cilantro so they’re all ready to toss in. Laying out your ingredients makes assembly a breeze and gets you excited for the rainbow of flavors to come.

Step 2: Toast and Measure the Toppings

If your almonds and sesame seeds aren’t already toasted, quickly toss them in a dry skillet over medium heat for a few minutes, stirring frequently until fragrant and golden. Set them aside to cool. This step elevates the salad with extra aroma and crunch, setting Miso Crunch Salad apart from the ordinary.

Step 3: Whisk Up the Miso Dressing

In a small bowl or a jar with a tight-fitting lid, whisk the white miso paste, rice vinegar, soy sauce or tamari, honey or maple syrup, toasted sesame oil, olive oil, fresh lime juice, and a splash of water. Whisk (or shake) until everything is velvety-smooth and absolutely irresistible. Taste and adjust for salt, sweet, or tang—this is your chance to make the Miso Crunch Salad dressing truly your own.

Step 4: Bring It All Together

In a large bowl, combine your shredded veggies, almonds, sesame seeds, edamame, cucumber, and cilantro. Pour the dressing on and toss thoroughly until every leaf and slice is dressed. You want that miso goodness in every single bite! Serve straight away so the crunch factor remains at its peak.

How to Serve Miso Crunch Salad

Garnishes

Make it even more irresistible by topping with crispy wonton strips or a handful of crushed ramen noodles for a fun twist. A few extra sprigs of cilantro or a flurry of black and white sesame seeds give it a professional finish. Even a squeeze of extra lime over the top can amp up the freshness just before serving.

Side Dishes

Miso Crunch Salad is super versatile. Pair it with grilled tofu, teriyaki chicken, or edamame dumplings for a balanced meal. It also shines alongside simple rice bowls or as part of an Asian-inspired picnic spread. Its lemony, nutty notes keep heavier dishes feeling light and lively.

Creative Ways to Present

Try layering the salad in jars for make-ahead lunches, serve in lettuce cups for party appetizers, or mound it on top of a warm grain bowl with a fried egg for brunch. You could even turn it into summer rolls by wrapping the salad in rice paper, served with a side of extra miso dressing for dipping!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Miso Crunch Salad, store it in an airtight container in the fridge. While the veggies will soften a bit, the flavors meld beautifully, so it’s still delicious the next day. For optimum crunch, keep dressing and salad separate until you’re ready to enjoy more.

Freezing

This salad doesn’t freeze well, as the fresh vegetables lose their texture and the dressing can separate. For best results, keep Miso Crunch Salad as a fresh favorite and only chill for short-term storage.

Reheating

No reheating required here! Simply give leftovers a toss to redistribute the dressing. If the veggies have wilted slightly, boost with a handful of new nuts or fresh herbs before serving again to revive that glorious crunch.

FAQs

Can I make Miso Crunch Salad gluten-free?

Absolutely! Simply use tamari instead of soy sauce to keep the dressing gluten-free, and ensure your crispy toppings (if using) are gluten-free as well.

What can I use instead of edamame?

If you can’t find shelled edamame, try using steamed green peas or even blanched snap peas, chopped into bite-size pieces. Both add a pop of color and protein.

How long does the miso dressing last in the fridge?

The miso dressing stays fresh in a sealed jar in the fridge for up to five days. Just give it a good stir or shake before using, as it can separate a bit over time.

Can I make this salad ahead of time?

Yes, but for best crunch, store the dressing and veggies separately. Toss together right before serving so everything stays bright and snappy.

Is Miso Crunch Salad vegan?

If you use maple syrup instead of honey in the dressing, this Miso Crunch Salad is completely plant-based and vegan-friendly!

Final Thoughts

I hope you’re as excited about diving into this Miso Crunch Salad as I am to share it. Grab your biggest bowl, chop up a spectrum of veggies, and watch everyone fall in love with this endlessly colorful, ultra-satisfying salad. Give it a try, and let it wow your taste buds—and your friends—with every crunchy, tangy, miso-kissed bite!

Miso Crunch Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 14 reviews

Author: Emma
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A vibrant and crunchy salad featuring a delightful mix of fresh veggies, nuts, and a savory miso dressing. This Asian-inspired salad is a perfect blend of textures and flavors, making it a refreshing and satisfying dish.

Ingredients

Scale

For the Salad:

4 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
4 green onions, sliced
1/2 cup shelled edamame
1/2 cup chopped cucumber
1/2 cup toasted sliced almonds
1/4 cup sesame seeds
1/4 cup chopped fresh cilantro

For the Dressing:

3 tablespoons white miso paste
2 tablespoons rice vinegar
2 tablespoons soy sauce or tamari
1 tablespoon honey or maple syrup
1 tablespoon toasted sesame oil
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 tablespoon water (as needed)

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Instructions

Prepare the Salad: In a large bowl, combine the shredded cabbages, carrots, bell pepper, green onions, edamame, cucumber, almonds, sesame seeds, and cilantro.
Make the Dressing: In a separate bowl, whisk together miso paste, rice vinegar, soy sauce, honey, sesame oil, olive oil, lime juice, and water until smooth.
Dress the Salad: Pour the dressing over the salad and toss to coat evenly.
Serve: Enjoy the salad immediately for optimal crunchiness.