Description
Chopped Asian Salad with Miso Dressing is a vibrant and nutritious dish perfect for lunch, dinner, or as a refreshing side. This delightful salad combines a colorful array of fresh vegetables, including crunchy cucumbers, carrots, and edamame, all drizzled with a creamy miso dressing that adds depth and richness. Ready in just 15 minutes, this quick recipe is not only satisfying but also customizable to suit your taste preferences. Ideal for meal prep, this salad stays fresh in the refrigerator, making it convenient for busy weekdays. Enjoy a burst of flavors and textures with every bite!
Ingredients
Scale
- 2 medium Persian cucumbers
- 2 medium carrots
- ⅓ red cabbage
- 1 romaine lettuce (inner leaves only)
- 1 ½ cups edamame beans
- Handful fresh mint leaves
- 2 tbsp white miso paste
- 2 tbsp soy sauce or tamari
- ½ lemon or lime (juiced)
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 4 tbsp extra virgin olive oil
Instructions
- Dice the cucumbers, carrots, cabbage, and romaine into uniform-sized cubes and combine in a large mixing bowl.
- Add torn mint leaves and edamame beans to the bowl.
- In a mason jar or small bowl, mix together the miso paste, soy sauce or tamari, lemon juice, rice wine vinegar, sesame oil, olive oil, and grated ginger until well combined.
- Pour the dressing over the salad mixture and toss until fully coated.
- Serve immediately for optimal freshness.
- 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: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg