Description
Miso crunch salad combines Japanese-inspired ingredients with crisp textures and bold flavors. Crunchy vegetables, tangy dressing, and nutty toppings create a refreshing meal you’ll crave again and again.
Ingredients
Scale
- 2 cups (480 ml) shredded red cabbage
- 2 cups (480 ml) shredded green cabbage
- 1 cup (240 ml) shredded carrots
- ½ cup (120 ml) edamame, cooked and shelled
- 1 red bell pepper, thinly sliced
- ¼ cup (60 ml) toasted almonds or cashews, chopped
- 3 green onions, thinly sliced
- 2 tbsps (30 ml) sesame seeds (white or black)
- ¼ cup (60 ml) chopped cilantro
- 2 tbsps (30 ml) white miso paste
- 2 tbsps (30 ml) rice vinegar
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) olive oil or neutral oil
- 1 tbsp (15 ml) honey or maple syrup
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 ml) grated fresh ginger
- 1 tsp (5 ml) soy sauce or tamari
- ½ tbsps (7.5 ml) water, to thin if needed
Instructions
- Dressing Preparation: Whisk miso, vinegar, oil, and seasonings in a bowl until smooth, gradually adding water to achieve a perfect, pourable consistency that coats ingredients beautifully.
- Vegetable Transformation: Precisely slice red and green cabbage into delicate ribbons, julienne carrots, dice bell peppers, and chop green onions and cilantro to create a colorful, textural foundation for the salad.
- Ingredient Assembly: Combine prepared vegetables and edamame in a large mixing bowl, ensuring an even distribution of colors, textures, and nutritional elements that promise a vibrant culinary experience.
- Flavor Fusion: Generously drizzle miso dressing over the vegetable mixture, gently tossing to coat each ingredient with the rich, umami-packed sauce, creating a harmonious flavor profile.
- Textural Finale: Sprinkle toasted nuts and sesame seeds across the salad, introducing a delightful crunch and nutty dimension that elevates the overall sensory experience. Serve immediately to preserve the vegetables’ crisp integrity and maximize flavor complexity.
Notes
- Dressing Consistency Control: Whisk miso dressing gradually, adding water sparingly to achieve a smooth, light sauce that coats vegetables without becoming too runny or thick.
- Vegetable Precision Matters: Chop ingredients uniformly to ensure even dressing distribution and consistent texture throughout the salad, preventing soggy or overly crunchy bites.
- Protein Boost Options: Substitute edamame with grilled tofu, chicken, or chickpeas for varied dietary needs while maintaining the salad’s protein-rich profile.
- Nut Allergy Adaptation: Replace toasted nuts with pumpkin or sunflower seeds to provide crunch without compromising those with nut sensitivities, preserving the salad’s textural complexity.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 150
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg