Print

Miso Crunch Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Miso Crunch Salad is a vibrant, crisp mix of shredded cabbage, colorful veggies, and toasted seeds, tossed in a creamy, tangy miso-ginger dressing. It’s perfect as a side dish, light lunch, or topped with tofu or chicken for a heartier meal.

Ingredients

Scale

For the Salad:

  • 2 cups shredded red cabbage

  • 2 cups shredded green cabbage

  • 1 cup shredded carrots

  • 1 red bell pepper, thinly sliced

  • 3 green onions, thinly sliced

  • ½ cup edamame, cooked and shelled

  • ¼ cup chopped cilantro

  • ¼ cup toasted almonds or cashews, chopped

  • 2 tablespoons sesame seeds (white or black)

For the Miso-Ginger Dressing:

  • 2 tablespoons white miso paste

  • 2 tablespoons rice vinegar

  • 1 tablespoon sesame oil

  • 1 tablespoon olive oil or neutral oil

  • 1 tablespoon honey or maple syrup

  • 1 tablespoon lime juice

  • 1 teaspoon grated fresh ginger

  • 1 teaspoon soy sauce or tamari

  • 1–2 tablespoons water, to thin if needed

Instructions

  1. Make the Dressing:
    In a bowl or jar, whisk together all dressing ingredients until smooth and creamy. Add water 1 tablespoon at a time to thin to desired consistency.

  2. Assemble the Salad:
    In a large bowl, combine red and green cabbage, carrots, bell pepper, green onions, edamame, and cilantro.

  3. Dress the Salad:
    Pour the dressing over the veggies and toss well to coat. Top with toasted nuts and sesame seeds.

  4. Serve:
    Serve immediately for crunch, or let it sit for 10–15 minutes to let the flavors meld.

Notes

  • Store leftovers in the fridge for up to 2 days; the cabbage holds up well.

  • Add crispy tofu, grilled chicken, or avocado to turn it into a meal.

  • For extra crunch, sprinkle on crispy noodles or roasted chickpeas.

Find it online: https://ukfinda.com/miso-crunch-salad/