Description
A quick and vibrant Chopped Asian Salad with creamy miso dressing, perfect for busy weeknights.
Ingredients
Scale
- 2 medium Persian cucumbers or Lebanese cucumbers
- 2 medium carrots
- â…“ red cabbage
- 1 romaine lettuce (inner leaves only)
- 1 ½ cups frozen edamame beans – defrosted
- Handful fresh mint leaves
- Handful cashew nuts
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce or tamari (reduced sodium recommended)
- ½ lemon or lime
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- ½ teaspoon grated ginger (or double for more flavor)
- 4 tablespoons extra virgin olive oil
- 1–2 teaspoons water (if needed)
- Optional: add 2 teaspoons of honey or maple syrup for sweetness
Instructions
- Dice the cucumbers, carrots, red cabbage, and romaine lettuce into small cubes and add them to a large bowl.
- Tear the mint leaves and add them to the bowl along with the defrosted edamame beans.
- Combine the dressing ingredients in a mason jar or small bowl: white miso paste, soy sauce or tamari, lemon or lime juice, rice wine vinegar, sesame oil, grated ginger, and extra virgin olive oil. Whisk or shake until well combined.
- Add 1-2 teaspoons of water to thin out the dressing if it seems too thick.
- Pour the miso dressing over the salad and toss well until every ingredient is nicely coated.
- Top with cashews right before serving and enjoy your refreshing, colorful salad.
Notes
Experiment with substitutions such as regular cucumbers for Persian or chickpeas for edamame. Use fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg