Description
A bright, fresh salad full of crunch, featuring crisp greens, crunchy vegetables, and a creamy, savory miso dressing.
Ingredients
Scale
- 4 cups mixed salad greens
- 1 cucumber, sliced
- 1 bell pepper, sliced
- 1 carrot, shredded
- 1/4 cup red cabbage, shredded
- 1/4 cup green onions, chopped
- 1/4 cup almonds or walnuts, chopped
- 1/4 cup miso paste
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mixed salad greens, sliced cucumber, sliced bell pepper, shredded carrot, shredded red cabbage, and chopped green onions. Pat the greens dry so the dressing sticks better.
- In a separate small bowl, whisk together the miso paste, rice vinegar, olive oil, maple syrup or honey, and sesame oil until smooth. Taste and adjust sweetness or acidity as needed.
- Optional: If you prefer a deeper nut flavor, toast the chopped almonds or walnuts in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and lightly golden. Let cool.
- Pour the dressing over the salad and toss to combine. Season with salt and pepper to taste. Top with chopped almonds or walnuts before serving.
Notes
Serve chilled or at room temperature, pairing well with grilled fish or roasted chicken. For a light main, add protein such as chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 5g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg