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Asian Salad with Miso Dressing

This Asian Salad has quickly become a fan favorite. So fresh, crunchy and full of great flavor.
Prep Time20 minutes
Course: Salad, Side Dish
Cuisine: Japanese
Servings: 6

Ingredients

  • 1 Head Napa Cabbage Chopped
  • 1 Head Red Cabbage Chopped
  • 2 to 3 Carrots Julienne
  • 1 English Cucumber Chopped
  • 2 Cups Shelled Edamame Cooked
  • Fried WonTon Strips (make sure they are vegan)
  • 2 Avocado's Chopped
  • 1 Bunch Green Onions Chopped

Miso Dressing

  • 2 T Miso Paste
  • 1/4 Cup Soy Sauce
  • 2 t Sesame Seed Oil
  • 2 t Rice Vinegar
  • 4 T Avocado Oil or Olive Oil
  • 1 t Maple Syrup
  • Salt and Pepper
  • 2 T Water

Instructions

MISO DRESSING

  • To be completely honest, I don't really measure when I make things. I know, not a good trait for a recipe blog. Use my measurements as a guide and taste and add more as needed.
  • Mix all the Miso Dressing ingredients and set aside.

THE SALAD

  • Chop the napa cabbage and the red cabbage.
  • Grate the carrots.
  • Dice the english cucumber into small pieces.
  • Dice the green onions, using most of the green parts.
  • Mix all the ingredients together, expect for the wonton strips and avocado.
  • When you serve the salad, place the chopped veggies in a bowl, top with sliced avocados, the wonton strips and drizzle with the Miso Dressing.
  • ENJOY!