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Chopped Asian Salad (Miso Dressing)

Chopped Asian Salad (Miso Dressing)
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Indulge in the vibrant flavors of our Chopped Asian Salad with Miso Dressing—a delightful medley that’s both refreshing and satisfying. This salad is a celebration of crunchy vegetables, including Persian cucumbers, sweet carrots, and red cabbage, all enhanced by a luscious miso dressing that ties everything together beautifully. Perfect for lunch, as a side dish, or an energizing snack, this salad will invigorate your taste buds while providing essential nutrients. With each bite, you’ll experience the harmony of fresh ingredients and bold flavors—a wholesome dish that nourishes both body and soul.

Ingredients

Scale
  • 2 medium Persian cucumbers
  • 2 medium carrots
  • ⅓ red cabbage
  • 1 romaine lettuce (inner leaves only)
  • 1½ cups frozen edamame beans (defrosted)
  • Handful fresh mint leaves
  • Handful unsalted cashew nuts
  • 2 tablespoons white miso paste
  • 2 tablespoons soy sauce or tamari
  • ½ lemon or lime (juiced)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • ½ teaspoon grated ginger
  • 4 tablespoons extra virgin olive oil

Instructions

  1. Chop cucumbers, carrots, red cabbage, and romaine lettuce into bite-sized pieces.
  2. In a large bowl, combine chopped vegetables, defrosted edamame, and torn mint leaves.
  3. In a mason jar or small bowl, whisk together miso paste, soy sauce (or tamari), lemon/lime juice, rice vinegar, sesame oil, and grated ginger until smooth. If needed, thin with water to desired consistency.
  4. Pour the dressing over the salad and toss gently to combine.
  5. Let the salad rest for 10–15 minutes before serving to allow flavors to meld.
  6. Sprinkle cashew nuts on top just before serving.

Nutrition

Find it online: https://savorywithsophie.com/chopped-asian-salad-miso-dressing/