Crunchy Asian Miso Salad (Print Version)
# Ingredients:
→ For the Crunchy Base
01 -
2 cups of finely sliced green cabbage
02 -
2 cups of thinly shredded purple cabbage
03 -
2 cups of fresh kale, chopped into small pieces
04 -
1 large carrot, grated or julienned
05 -
1/4 cup of fresh cilantro leaves, minced
06 -
1/4 cup of roasted cashew pieces, coarsely chopped
07 -
1/2 cup of crispy chow mein noodles (can be left out if preferred)
08 -
1 teaspoon of toasted sesame seeds
→ For the Miso Sesame Dressing
09 -
1/4 cup of extra virgin olive oil
10 -
2 teaspoons of pure sesame oil
11 -
2 tablespoons of white miso
12 -
2 tablespoons of rice wine vinegar
13 -
2 tablespoons of regular soy sauce
14 -
1 tablespoon of liquid honey
15 -
1 fresh garlic clove
16 -
A pinch of salt, adjusted to your liking
# Instructions:
01 -
Grab a small food processor and toss in the olive oil, sesame oil, miso, rice vinegar, soy sauce, honey, and garlic. Pulse everything together until it's smooth and creamy. No food processor handy? No problem—just mince that garlic really fine, throw all the dressing ingredients into a bowl, and whisk vigorously until everything comes together nicely.
02 -
Get yourself a big mixing bowl and add both types of shredded cabbage along with the chopped kale, grated carrot, and minced cilantro. Give it all a good toss so the vegetables are evenly distributed. Pour your freshly made dressing over the top and toss again, making sure every piece of veggie gets coated in that delicious sesame miso goodness.
03 -
Sprinkle the chopped cashews, sesame seeds, and crispy chow mein noodles over your dressed salad right before serving. This salad is best enjoyed fresh, but if you have leftovers, pop them in an airtight container and keep them in the refrigerator—they'll stay good for about a day.
# Notes:
01 -
This vibrant Asian-style salad works beautifully as a side dish at summer cookouts or can be transformed into a complete meal by adding some grilled chicken or tofu on top.
02 -
The miso sesame dressing is absolutely addictive! Consider making extra and keeping it in a jar in your fridge—it stays fresh for about a week and tastes amazing on other salads too.
03 -
Want to prep ahead? Keep the chopped vegetables and dressing in separate sealed containers in the fridge, then simply combine them right before you're ready to eat. This keeps everything crisp and fresh.