Description
Chopped Asian Salad (Miso Dressing) is a vibrant and flavorful dish that combines crunchy vegetables with a savory miso dressing. This salad is perfect for lunch, a light dinner, or as a colorful addition to any gathering. With fresh ingredients like crisp cucumbers, carrots, and protein-packed edamame, it’s both nutritious and satisfying. The unique umami flavor of the miso dressing elevates this salad to new heights, making it a delightful choice for anyone looking to enjoy a health-conscious meal without sacrificing taste. Whether enjoyed on its own or paired with grilled chicken or seafood, this Chopped Asian Salad offers endless possibilities for customization and enjoyment.
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
- 4 tbsp extra virgin olive oil
- ½ tsp grated ginger
- 1–2 tsp water (if needed)
- 1 tsp honey/maple syrup (optional)
Instructions
- Dice the cucumbers, carrots, cabbage, and romaine lettuce into uniform cubes.
- In a large mixing bowl, add the diced vegetables along with edamame and torn mint leaves.
- In a mason jar or small bowl, combine miso paste, soy sauce, lemon juice, rice wine vinegar, sesame oil, grated ginger, and olive oil. Shake or whisk until smooth; add water if needed.
- Pour the dressing over the salad mixture and toss until well combined. Top with cashews just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg