If you love vibrant, fresh flavors paired with a tangy, umami-packed dressing, you are in for a real treat with this Chopped Asian Salad with Miso Dressing Recipe. It brings together crisp vegetables, subtly sweet edamame, and fresh mint, all dressed in a luscious miso dressing that perfectly balances salty, sour, and slightly sweet notes. Whether you’re looking for a quick lunch, a colorful side dish, or a wholesome snack, this salad is as versatile as it is delicious. It’s one of those recipes that feels both indulgent and nourishing every single time.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a vital role in creating the perfect harmony of taste, texture, and color in this salad. From the crunch of fresh veggies to the creamy, flavorful miso dressing, every element elevates this dish.
- Persian cucumbers (2 medium): They add a cool, crisp texture and subtle sweetness that balances the stronger flavors.
- Carrots (2 medium): Provide a lovely crunch and a pop of vibrant orange color.
- Red cabbage (⅓ head): Adds a beautiful purple hue and a slightly peppery bite.
- Romaine lettuce (inner leaves only): Offers a fresh, tender crunch without overwhelming the other ingredients.
- Edamame beans (1 ½ cups): Packed with protein and a buttery texture, these little green beans add substance to the salad.
- Fresh mint leaves: Bring brightness and an aromatic freshness that lifts the entire dish.
- White miso paste (2 tbsp): The star ingredient of the dressing, providing deep umami flavor.
- Soy sauce or tamari (2 tbsp): Adds saltiness and enhances the savory character of the dressing.
- ½ lemon or lime: For zesty acidity that balances the richness of the miso and oils.
- Rice wine vinegar (1 tbsp): Adds a subtle tang and brightness to the dressing.
- Sesame oil (1 tbsp): Imparts a hearty, nutty aroma that’s quintessentially Asian.
- Grated ginger (½ tsp): Offers a gentle warmth and a hint of spice.
- Extra virgin olive oil (4 tbsp): Provides a silky texture and smooth mouthfeel for the dressing.
- Water (1-2 tsp, if needed): To loosen the dressing if it feels too thick.
- Optional honey or maple syrup (1 tsp): Adds a touch of sweetness to round out the flavors perfectly.
How to Make Chopped Asian Salad with Miso Dressing Recipe
Step 1: Chop Your Veggies
Start by dicing the Persian cucumbers, carrots, red cabbage, and romaine lettuce into uniform, bite-sized pieces. The uniformity ensures every forkful delivers a perfect combination of crunch and flavor. This step is the backbone of the salad’s signature texture.
Step 2: Mix the Salad Base
Next, toss your chopped vegetables together in a large bowl. Include the edamame beans and gently tear fresh mint leaves across the top. The mint will add a refreshing lift that contrasts nicely with the hearty vegetables.
Step 3: Whisk the Miso Dressing
In a mason jar or small bowl, whisk together the white miso paste, soy sauce (or tamari), lemon or lime juice, rice wine vinegar, sesame oil, grated ginger, olive oil, and optional honey or maple syrup. Stir vigorously until smooth and creamy. If your dressing seems too thick, add a teaspoon or two of water to achieve a pourable consistency.
Step 4: Combine and Toss
Pour the miso dressing over the salad mixture. Using salad tongs or large spoons, toss gently but thoroughly so every piece is lightly coated with that savory, tangy dressing. This is where all the flavors meld together beautifully.
Step 5: Serve or Chill
You can enjoy this salad immediately, which is when it’s at its most vibrant and crisp. Alternatively, store the salad and dressing separately in the fridge and toss just before serving to keep the veggies fresh and crunchy.
How to Serve Chopped Asian Salad with Miso Dressing Recipe
Garnishes
For a finishing touch, try sprinkling toasted sesame seeds or crushed peanuts on top to add extra crunch and nuttiness. A scattering of thinly sliced green onions or a few more fresh mint leaves really enhances the salad’s visual appeal and aromatic charm.
Side Dishes
This Chopped Asian Salad with Miso Dressing Recipe pairs perfectly with grilled chicken, tofu, or even seafood like seared salmon. For a vegetarian meal, serve alongside steamed jasmine rice or sticky rice to keep things light but satisfying.
Creative Ways to Present
If you want to impress guests, serve this salad in individual clear glass jars or bowls so the colorful layers shine through. Alternatively, use it as a vibrant bed for grilled protein or even roll it up inside rice paper wraps for a fun twist on hand rolls.
Make Ahead and Storage
Storing Leftovers
Store leftover salad and dressing separately in airtight containers in the refrigerator. The vegetables will stay crisp longer without the dressing soaking into them. When ready to eat, give the salad a quick toss with the dressing for fresh flavor.
Freezing
This salad is best enjoyed fresh and does not freeze well because the fresh vegetables will lose their crunch and become watery after thawing. It’s better to freeze any leftover miso dressing separately if needed.
Reheating
The salad is intended to be eaten cold or at room temperature, so reheating is not recommended. If you want to enjoy leftovers, simply bring the salad to room temperature and add freshly tossed dressing just before serving.
FAQs
Can I use regular cucumbers instead of Persian cucumbers?
Absolutely! Regular cucumbers work fine, but Persian cucumbers tend to be sweeter and have fewer seeds, which enhances the salad’s texture and flavor. Just peel and deseed if desired.
Is there a substitute for white miso paste?
If you can’t find white miso, yellow miso is a close alternative, although slightly stronger in flavor. Avoid dark miso, as it is too intense and may overpower the dressing.
Can I make this salad vegan?
Yes, the recipe is naturally vegan if you use maple syrup instead of honey in the dressing. It’s a hearty, plant-based salad that’s full of bright flavors and textures.
How long will the salad stay fresh in the fridge?
Stored separately from the dressing, the chopped vegetables should stay crisp for up to 3 days. Toss with the dressing just before serving to keep that fresh crunch.
Can I add protein to make it a full meal?
Definitely. Grilled chicken, tofu, shrimp, or even a boiled egg make fantastic additions that turn this light salad into a satisfying meal.
Final Thoughts
This Chopped Asian Salad with Miso Dressing Recipe has quickly become one of my favorite go-to dishes whenever I want something fresh, flavorful, and fuss-free. It’s incredible how simple ingredients can come together to create something so vibrant, satisfying, and nourishing. I can’t wait for you to try it and add your own delightful twists to make it your own!
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Chopped Asian Salad with Miso Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Description
A vibrant and refreshing Chopped Asian Salad featuring crisp vegetables and edamame, tossed in a creamy and tangy miso dressing. Perfect for a quick, nutritious lunch or a colorful side dish, this salad combines the crunch of Persian cucumbers, carrots, red cabbage, and romaine with the delicate flavor of fresh mint and the umami richness of miso-based dressing.
Ingredients
Vegetables
- 2 medium Persian cucumbers, diced
- 2 medium carrots, diced
- ⅓ red cabbage, diced
- 1 romaine lettuce (inner leaves only), diced
- 1 ½ cups edamame beans
- Fresh mint leaves, torn
Miso Dressing
- 2 tbsp white miso paste
- 2 tbsp soy sauce or tamari
- ½ lemon or lime, juiced
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- ½ tsp grated ginger
- 4 tbsp extra virgin olive oil
- 1–2 tsp water (if needed to adjust consistency)
- Optional: 1 tsp honey or maple syrup
Instructions
- Chop Vegetables: Dice the Persian cucumbers, carrots, red cabbage, and romaine lettuce into uniform bite-sized pieces to ensure an even texture and balanced flavor in every bite.
- Combine Salad Base: In a large mixing bowl, add the diced vegetables along with the edamame beans and torn fresh mint leaves, mixing them gently to distribute the ingredients evenly.
- Prepare Miso Dressing: In a mason jar or a small bowl, whisk together the white miso paste, soy sauce or tamari, lemon or lime juice, rice wine vinegar, sesame oil, grated ginger, and extra virgin olive oil until smooth. If the dressing is too thick, add 1-2 teaspoons of water to reach desired consistency. Optionally, add honey or maple syrup for a touch of sweetness.
- Toss Salad with Dressing: Pour the prepared miso dressing over the vegetable mixture and toss gently until all components are evenly coated and flavors meld beautifully.
- Serve or Store: Serve the salad immediately for optimal freshness or keep the salad and dressing stored separately in the refrigerator for later use, mixing just before serving to maintain crispness.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- To make this salad vegan, ensure the optional sweetener is maple syrup and not honey.
- For added crunch, sprinkle toasted sesame seeds or chopped nuts over the salad before serving.
- This salad is best enjoyed fresh but can keep up to 1 day in the fridge if dressing is stored separately.
- Adjust the amount of ginger and citrus juice to taste for a more pungent or tangy dressing.
