Description
Chopped Asian Salad (Miso Dressing) is a vibrant, fresh dish that brings together a colorful array of vegetables and a rich, umami-packed miso dressing. Perfect for any occasion, whether it’s a light lunch or an impressive side at gatherings, this salad is quick to prepare and incredibly satisfying. Each bite bursts with flavor and crunch, making it a delightful option for both vegans and non-vegans alike. Customize your salad by adding proteins such as grilled chicken or tofu, or enjoy it as is for a wholesome meal. With its refreshing taste and versatility, the Chopped Asian Salad is sure to become a favorite in your recipe repertoire.
Ingredients
Scale
- 2 medium Persian cucumbers
- 2 medium carrots
- ⅓ red cabbage
- 1 romaine lettuce (inner leaves only)
- 1½ cups edamame beans
- Handful fresh mint leaves
- Handful cashew nuts
- 2 tbsp white miso paste
- 2 tbsp soy sauce or tamari
- ½ lemon or lime juice
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 4 tbsp extra virgin olive oil
Instructions
- Dice the cucumbers, carrots, cabbage, and romaine into uniform cubes and place them in a large mixing bowl.
- Add the edamame beans and torn mint leaves.
- In a mason jar or small bowl, combine miso paste, soy sauce, lemon juice, rice wine vinegar, sesame oil, olive oil, and grated ginger; shake or whisk until well mixed.
- Pour the dressing over the salad ingredients and toss gently to combine.
- Top with cashews just before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 200g)
- Calories: 232
- Sugar: 3g
- Sodium: 630mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg