Miso Crunch Salad is a refreshing and flavorful dish that combines crisp vegetables, crunchy nuts, and a tangy miso dressing. This salad is not only vibrant and colorful but also packed with nutrients and umami-rich flavors from the miso paste. It’s perfect as a light lunch or a side dish for a larger meal, offering a satisfying crunch and a delightful balance of savory and sweet notes.
Recipe: Miso Crunch Salad
Ingredients:
For the Salad:
- 4 cups mixed greens (such as baby spinach, arugula, and/or lettuce)
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced radishes
- 1/2 cup thinly sliced cucumber
- 1/4 cup chopped green onions (scallions)
- 1/4 cup chopped fresh cilantro or parsley
- 1/4 cup chopped roasted peanuts or almonds (for crunch)
For the Miso Dressing:
- 3 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free option)
- 1 tablespoon honey or maple syrup (adjust to taste)
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 2-3 tablespoons water, to thin the dressing
Instructions:
- Prepare the Salad Ingredients:
- Wash and thoroughly dry the mixed greens and other vegetables.
- Shred the red cabbage and carrots using a sharp knife or a mandoline slicer.
- Thinly slice the radishes and cucumber.
- Chop the green onions and fresh herbs. Set aside.
- Make the Miso Dressing:
- In a small bowl, whisk together the white miso paste, rice vinegar, soy sauce, honey or maple syrup, toasted sesame oil, grated ginger, and minced garlic until smooth.
- Gradually add water, 1 tablespoon at a time, to thin the dressing to your desired consistency. Whisk well after each addition of water. The dressing should be smooth and pourable but not too thin.
- Assemble the Salad:
- In a large salad bowl, combine the mixed greens, shredded red cabbage, shredded carrots, sliced radishes, sliced cucumber, chopped green onions, and fresh herbs.
- Drizzle the miso dressing over the salad, starting with about half of the dressing. Toss gently to coat the salad evenly with the dressing.
- Taste and add more dressing as needed, adjusting according to your preference for flavor and consistency.
- Add Crunchy Toppings:
- Sprinkle the chopped roasted peanuts or almonds over the salad just before serving. These add a delightful crunch and nutty flavor to complement the fresh vegetables and miso dressing.
- Serve:
- Serve the Miso Crunch Salad immediately as a light and nutritious meal on its own, or as a side dish alongside grilled chicken, fish, or tofu.
- Garnish with additional chopped herbs or a sprinkle of sesame seeds, if desired.
Tips:
- For added protein, top the salad with grilled chicken, shrimp, or tofu.
- Customize the salad with your favorite vegetables and nuts. You can also add avocado slices or edamame for extra texture and protein.
- Store any leftover dressing in an airtight container in the refrigerator for up to one week. Shake well before using again.
Variations:
- Substitute other leafy greens such as kale or romaine lettuce for the mixed greens.
- For a vegan version of the dressing, use maple syrup instead of honey.
Miso Crunch Salad is a delightful blend of textures and flavors that’s as nourishing as it is delicious. Enjoy the crisp vegetables, crunchy nuts, and savory miso dressing in every bite!