Description
Chopped Asian Salad (Miso Dressing) is a vibrant and refreshing dish that combines a colorful array of fresh vegetables with a creamy miso dressing. This salad is perfect for any occasion, whether enjoyed as a light lunch, dinner, or as a delightful side dish. The medley of textures and flavors not only makes it incredibly satisfying but also nutritious, thanks to the inclusion of edamame and a variety of crisp veggies. In just 15 minutes, you can whip up this healthy meal that’s versatile enough to pair with your favorite protein or serve on its own. Plus, it’s ideal for meal prep, ensuring you have delicious lunches ready throughout the week.
Ingredients
Scale
- 2 medium Persian cucumbers
- 2 medium carrots
- ⅓ red cabbage
- 1 romaine lettuce (inner leaves only)
- 1 ½ cups edamame beans
- Handful fresh mint leaves
- 2 tbsp white miso paste
- 2 tbsp soy sauce or tamari (salt reduced)
- ½ lemon or lime (juice)
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- ½ tsp grated ginger
- 4 tbsp extra virgin olive oil
- 1–2 tsp water (if needed)
- 1 tsp honey/maple syrup (optional)
Instructions
- Dice cucumbers, carrots, cabbage, and romaine into similar-sized cubes and place in a large bowl.
- Add edamame and torn mint leaves for added freshness.
- In a mason jar or bowl, combine miso paste, soy sauce/tamari, citrus juice, rice wine vinegar, sesame oil, ginger, and olive oil. Shake or whisk until smooth; add water if needed.
- Pour the dressing over the salad mixture and toss until everything is well coated.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 4g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg