Description
Chopped Asian Salad with Miso Dressing is a vibrant and refreshing dish that combines a medley of colorful vegetables with a rich, umami-packed dressing. Perfect for lunch, light dinners, or meal prep, this salad is not only quick to make—taking just 15 minutes—but also caters to a variety of dietary preferences, being vegan and nutritious. The crunchy textures from fresh cucumbers and carrots pair beautifully with the creamy miso dressing, making each bite delightful. Customize it with your favorite proteins or additional veggies for a personalized touch. Enjoy this flavorful salad that everyone will love!
Ingredients
Scale
- 2 medium Persian cucumbers
- 2 medium carrots
- ⅓ red cabbage
- 1 romaine lettuce (inner leaves)
- 1 ½ cups edamame beans
- Fresh mint leaves
- Handful cashew nuts
- 2 tbsp white miso paste
- 2 tbsp soy sauce or tamari
- ½ lemon or lime juice
- 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, cabbage, and romaine into uniform cubes. Place in a large mixing bowl.
- Add torn mint leaves and edamame beans to the vegetable mix.
- In a mason jar or small bowl, combine all dressing ingredients. Shake or whisk until smooth; add water if needed to thin.
- Pour the dressing over the salad mixture and toss to coat evenly. Top with cashews before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg