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
- 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.
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
