Description
Chopped Asian Salad (Miso Dressing) is a vibrant, refreshing dish that perfectly combines crisp vegetables and a rich, savory miso dressing. Ideal for any meal, this salad is not only nutritious but also versatile enough to serve as a main dish or a delightful side. With its colorful medley of fresh ingredients like cucumbers, carrots, and edamame, each bite bursts with flavor and crunch. The miso dressing adds an umami kick, making it a favorite among health-conscious eaters and food lovers alike. Whether you’re preparing a light lunch, planning dinner for guests, or meal prepping for the week, this salad is sure to impress.
Ingredients
Scale
- 2 medium Persian cucumbers
- 2 medium carrots
- ⅓ red cabbage
- 1 romaine lettuce (inner leaves only)
- 1 ½ cups edamame beans
- Fresh mint leaves
- Cashew nuts
- 2 tbsp white miso paste
- 2 tbsp soy sauce or tamari
- ½ lemon or lime
- 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)
- Optional: 1 tsp honey/maple syrup
Instructions
- Dice cucumbers, carrots, red cabbage, and romaine into uniform pieces.
- Add edamame and torn mint leaves to the mixing bowl.
- In a mason jar or bowl, combine white miso paste, soy sauce, lemon/lime juice, rice wine vinegar, sesame oil, grated ginger, and extra virgin olive oil. Mix until well combined; add water if needed.
- Pour the dressing over the salad mixture and toss until everything is evenly coated.
- Top with cashews just before serving.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg