Chopped Asian Salad with Orange-Sesame Miso Dressing
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.
Servings: 4 to 6 people
Equipment
- Cutting Board and Chef's Knife
- Medium Mixing Bowl or Jar
Ingredients
- 6 cups shredded cabbage (I use a mix of green and red; you can also use bagged coleslaw mix)
- 1 cup matchstick carrots
- 1 red bell pepper, julienned
- 1 cup chow mein noodles
- 3/4 cup shelled edamame
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1/4 cup thinly sliced green onion
- 1 jalapeño, seeds and ribs removed, thinly sliced (optional)
- Optional garnish: toasted sesame seeds
- Kosher salt to taste
Orange-Sesame Miso Dressing
- 1/4 cup fresh orange juice (from 1 orange)
- 2 Tbsp. tahini
- 2 Tbsp. rice vinegar
- 1 Tbsp. white miso paste
- 1 Tbsp. honey
- 1 Tbsp. toasted sesame oil
Instructions
- Prepare dressing by combining all ingredients in a medium bowl or glass jar. Use an immersion blender, frother, or whisk to mix until smooth and creamy. Taste and season with a pinch of salt, if needed.
- Combine all salad ingredients in a large bowl, and lightly season with kosher salt. Pour dressing overtop, and toss to combine. Garnish with toasted sesame seeds, if desired.
Notes
- Feel free to add shredded rotisserie chicken, shrimp, or cubes of sautéed extra-firm tofu to boost protein.
- The dressed salad will last for up to 2 days in the fridge. The ingredients will soften, however the flavors will stay sharp.
- You can prepare everything ahead and wait to dress it until serving to help veggies maintain their crunch.
Nutrition
Serving: 2cups | Calories: 279kcal | Carbohydrates: 36g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Sodium: 590mg | Fiber: 8g | Sugar: 12g