Description
Discover the vibrant flavors of this Chopped Asian Salad with Miso Dressing, a delightful medley of fresh vegetables combined with a rich, umami-filled dressing. Perfect for any occasion, this colorful salad not only serves as a nutritious lunch or light dinner but also shines as an attractive side dish for gatherings. With its crisp textures and savory notes, this salad is sure to impress both your taste buds and guests alike. Quick to prepare in just 15 minutes, it’s packed with nutrients and offers versatility as a standalone meal or as an excellent accompaniment to grilled proteins. Enjoy the wholesome goodness of this plant-based dish that caters to vegans and vegetarians.
Ingredients
Scale
- 2 medium Persian cucumbers
- 2 medium carrots
- ⅓ red cabbage
- 1 romaine lettuce
- 1½ cups edamame beans
- Handful fresh mint leaves
- Cashew nuts
- 2 tbsp white miso paste
- 2 tbsp soy sauce or tamari
- Juice of ½ lemon or lime
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 4 tbsp extra virgin olive oil
Instructions
- Dice cucumbers, carrots, cabbage, and romaine into uniform cubes and place in a large bowl.
- Add edamame and torn mint leaves to the bowl.
- In a mason jar, combine miso paste, soy sauce, lemon juice, rice wine vinegar, sesame oil, olive oil, and optional water. Shake well until blended.
- Pour the dressing over the salad ingredients and toss until evenly coated.
- Top with cashews just before serving for added crunch.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: N/A
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 4g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg