Chopped Asian Salad (Miso Dressing)
This Chopped Asian Salad is a colorful blend of fresh veggies and a flavourful miso dressing. Perfect for lunch, a light dinner or any season
Servings: 5
Calories: 267kcal
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Ingredients
- 2 medium Persian cucumbers or Lebanese cucumbers
- 2 medium carrots
- ⅓ red cabbage
- 1 romaine lettuce (inner leaves only)
- 1 ½ cups edamame beans
- Handful fresh mint leave
- Handful cashew nuts
Miso salad Dressing
- 2 tablespoon white miso paste
- 2 tablespoon soy sauce or tamari (I use salt reduced)
- ½ lemon or lime
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- ½ teaspoon grated ginger (or more if you love ginger like I do)
- 4 tablespoon extra virgin olive oil
- 1-2 teaspoon water (if needed)
- ***Optional add 1 teaspoon honey/maple syrup if you prefer it on the sweeter side
Instructions
- Start by dicing all of the vegetables (carrots, cabbage, cucumbers, romaine lettuce) into similar sized cubes and add to a large bowl. You can also use a chopper or a mandolin to shred the carrots like I have
- Tear in the mint leaves and add to the bowl along with the edamame beans
- Add all the dressing ingredients to a mason jar (or a glass or small bowl), shake the bowl or use a whisk to ensure all the ingredients are well combinedIf the dressing seems too thick, you can add a dash of water to help thin it out
- Pour the miso asian dressing over your salad and mix well together so it's all coated Top with cashews right before serving and dig into your crunchy Chopped Asian Salad!
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Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Nutrition
Calories: 267kcal | Carbohydrates: 17g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.004g | Sodium: 521mg | Potassium: 561mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5254IU | Vitamin C: 43mg | Calcium: 81mg | Iron: 3mg