20 minute chopped Asian with orange-sesame miso dressing is a healthy make-ahead vegetarian main or side-dish served with your protein of choice.
Greetings from the salad that I shall be on enjoying on repeat ALL SEASON LONG.
Its beauty lies in its simplicity, versatility, and diversity of textures and flavor. In terms of nutrition, this recipe packs enough fiber, protein, and healthy fats to be enjoyed as a stand alone meal, however also pairs well with just about any protein: shredded rotisserie chicken, grilled shrimp, baked salmon, or seared tofu.
In addition, It’s perfect for make-ahead lunches because the cabbage can absorb the bold dressing without losing its crisp bite.
What Is Miso Paste?
Miso is a classic Japanese condiment made from fermented soy beans. Perhaps one of the most underutilized yet impactful ingredients, this umami bomb is capable of adding worlds of savory depth to both sweet and savory recipes. And incase you’re worried it’s something you’ll buy and only use once, I promise all it takes is one trial run to open you up to a whole new world of umami opportunities. But, just for insurance, I have plenty of other miso recipes that will make delicious use of it.
One of the other all-star ingredients in the dressing is my beloved tahini, which adds an extra layer of toasty, nutty depth. My go-to brand is Soom tahini, and you can save 10% at checkout using code dishingouthealth.
What Is A Chopped Salad?
In short, an easy-to-assemble and fun-to-eat bowl of bliss that is highly customizable. Look for bags of pre-shredded cabbage for convenience (I always find them at Trader Joe’s). In addition, I typically buy the ready-to-eat packs of shelled edamame at TJ’s (again, pure convenience here), however the bags of frozen/thawed edamame work great, too.
Switch up the salad ingredients based on your preferences and don’t be afraid to get creative! For example, add basil, roasted peanuts, shaved radish, and sliced mango to elevate the whole shebang.
In the same vein, the tanginess, big umami flavor, and citrus-packed punch of the dressing makes it incredibly versatile, as well. And if you decide to go ahead and double the batch, it’s also great drizzled over any grain bowl situation, spooned over roasted veggies, meat, or fish for a little extra zing.
In summary, a lot of crunch, a little sweet, a little salty, a bit of toasty, and a touch of tang are the makings of a A+ salad here.
If you give this recipe a try, be sure to tag #dishingouthealth on Instagram so I can see your beautiful creations!
Other Healthy Asian Salads:
- 6 cups shredded cabbage (mix of green and purple; you could also use bags of pre-shredded mixed cabbage)
- 1 cup matchstick carrots
- 1 red bell pepper, julienned
- ½ cup shelled edamame
- ⅔ cup fresh cilantro leaves
- ½ cup chow mein noodles (optional)
- ¼ cup thinly sliced green onion
- 1 jalapeño, seeded and sliced thin
- **Orange-Sesame Miso Dressing**
- ¼ cup fresh orange juice (from 1 orange)
- 1½ Tbsp. white miso paste
- 1 Tbsp. honey or agave
- 2 Tbsp. tahini
- 1 Tbsp. rice vinegar
- 1 Tbsp. extra-virgin olive oil
- 2 tsp. toasted sesame oil
- ½ tsp. sea salt
- Combine all salad ingredients (cabbage through jalapeño) in a large bowl. (*Note: if making ahead, leave out chow mein noodles until right before serving.)
- Prepare dressing by whisking all ingredients in a small bowl until smooth. Pour dressing over salad and toss to combine. Serve immediately or cover and chill for up to 6 hours.