Description
Chopped Asian Salad (Miso Dressing) is a vibrant, refreshing dish that combines a colorful medley of fresh vegetables with a creamy, umami-rich miso dressing. Perfect for lunch, dinner, or as a side for special occasions, this salad is not only visually appealing but also packed with nutrients. Its quick preparation time makes it an ideal choice for busy weeknights or meal prep. Customize it with your favorite proteins or additional veggies to suit your taste. Get ready to enjoy a delightful crunch in every bite!
Ingredients
Scale
- 2 medium Persian cucumbers
- 2 medium carrots
- ⅓ red cabbage
- 1 romaine lettuce (inner leaves)
- 1 ½ cups edamame beans
- Handful of fresh mint leaves
- Handful of cashew nuts
- 2 tbsp white miso paste
- 2 tbsp soy sauce or tamari (I use salt reduced)
- ½ lemon or lime
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- ½ tsp grated ginger (or more if you love ginger like I do)
- 4 tbsp extra virgin olive oil
- 1–2 tsp water (if needed)
- 1 tsp honey/maple syrup (optional)
Instructions
- Dice cucumbers, carrots, and red cabbage into uniform cubes. Add to a large mixing bowl.
- Tear in mint leaves and add edamame beans; toss gently.
- In a mason jar or bowl, combine dressing ingredients and mix thoroughly until smooth.
- Pour the dressing over the salad and toss until well coated. Top with cashews just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg