Description
Chopped Asian Salad with Miso Dressing is a vibrant and nutritious dish that elevates your meal with its fresh ingredients and delightful umami flavors. This salad features a colorful medley of crisp vegetables, including cucumbers, carrots, and red cabbage, all tossed in a creamy miso dressing that combines savory, tangy, and sweet notes. Perfect for a quick lunch, a light dinner, or as a side dish at gatherings, this salad not only pleases the palate but also nourishes the body. With just 15 minutes of prep time, you can enjoy an energizing meal that’s both satisfying and wholesome.
Ingredients
Scale
- 2 medium Persian cucumbers
- 2 medium carrots
- ⅓ red cabbage
- 1 romaine lettuce (inner leaves)
- 1 ½ cups edamame beans
- Handful fresh mint leaves
- Handful 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 the cucumbers, carrots, red cabbage, and romaine lettuce into uniform pieces. Place them in a large mixing bowl.
- Tear in the mint leaves and add the edamame beans to the bowl.
- In a mason jar or small bowl, combine all dressing ingredients: miso paste, soy sauce, lemon juice, rice wine vinegar, sesame oil, and olive oil. Shake or whisk until smooth.
- Pour the dressing over the salad mix and toss to coat evenly. Top with cashews just before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 240
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg