Description
Indulge in the vibrant flavors of this Chopped Asian Salad with Miso Dressing, a delightful mix of crunchy vegetables and a zesty miso dressing that will uplift any meal. This refreshing salad is perfect for lunch, dinner, or as an impressive side dish at gatherings. With its quick preparation time of just 15 minutes, you can enjoy a nutritious and colorful meal that caters to various dietary preferences. Packed with plant-based protein from edamame and rich in fresh vegetables, this salad not only satisfies your taste buds but also nourishes your body. Customize it with your favorite proteins or seasonal veggies for endless variations.
Ingredients
Scale
- 2 medium Persian cucumbers
- 2 medium carrots
- ⅓ red cabbage
- 1 romaine lettuce (inner leaves only)
- 1½ cups frozen edamame beans (defrosted)
- Handful fresh mint leaves
- Handful cashew nuts
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce or tamari
- ½ lemon or lime
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- ½ teaspoon grated ginger
- 4 tablespoons extra virgin olive oil
- 1–2 teaspoons water (if needed)
- Optional: add 2 teaspoons of honey or maple syrup if you prefer it sweeter
Instructions
- Dice cucumbers, carrots, red cabbage, and romaine lettuce into small cubes and add to a large bowl. Tear mint leaves and add defrosted edamame beans.
- In a mason jar or small bowl, combine miso paste, soy sauce or tamari, lemon/lime juice, rice wine vinegar, sesame oil, grated ginger, extra virgin olive oil; whisk until smooth.
- Pour dressing over salad ingredients; toss well to coat.
- Top with cashew nuts just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg