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
Scale
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.
