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Miso Crunch Salad Recipe

Miso Crunch Salad Recipe


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4.9 from 14 reviews

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

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)

Instructions

  1. Prepare the Salad: In a large bowl, combine the shredded cabbages, carrots, bell pepper, green onions, edamame, cucumber, almonds, sesame seeds, and cilantro.
  2. 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.
  3. Dress the Salad: Pour the dressing over the salad and toss to coat evenly.
  4. Serve: Enjoy the salad immediately for optimal crunchiness.

Notes

  • Enhance the crunch by adding crispy wonton strips or crushed ramen noodles.
  • Refrigerate any leftover dressing for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: 300
  • Sugar: 7g
  • Sodium: 550mg
  • Fat: 20g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 9g
  • Cholesterol: 0mg