Description
Chopped Asian Salad (Miso Dressing) is a delightful celebration of fresh vegetables, vibrant colors, and rich umami flavors. This quick and easy recipe combines crunchy cucumbers, crisp carrots, and nutrient-packed edamame, all tossed in a creamy miso dressing that elevates the dish to new heights. Perfect for lunch, dinner, or as a refreshing side, this salad is not only satisfying but also customizable—add your favorite ingredients or adjust the dressing to suit your taste. In just 15 minutes, you can create a wholesome meal that’s both nutritious and delicious.
Ingredients
Scale
- 2 medium Persian cucumbers
- 2 medium carrots
- ⅓ red cabbage
- 1 romaine lettuce (inner leaves)
- 1½ cups edamame beans
- Fresh mint leaves
- Cashew nuts (for topping)
- 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
- ½ tsp grated ginger
- 4 tbsp extra virgin olive oil
Instructions
- Dice cucumbers, carrots, cabbage, and romaine lettuce into uniform pieces.
- In a large mixing bowl, combine the chopped veggies with edamame and torn mint leaves.
- In a mason jar or small bowl, whisk together all dressing ingredients until smooth; adjust consistency with water if needed.
- Pour the dressing over the salad mixture and toss well to coat evenly.
- Top with cashew nuts just before serving for added crunch.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg