Fresh Vegetable Salad W/miso Vinaigrette Recipe

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Fresh Vegetable Salad w/Miso Vinaigrette

C G

By
@Celestina9000

Revised from a recipe in Extraordinary Health.


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Serves:

2 for Main meal, 4 as a side salad

Prep:

15 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

SALAD:

2 1/2 c
green cabbage, shredded (regular or napa)
1/2 c
red cabbage, shredded
1 c
sprouts (radish, sunflower, etc.)
1 small
orange carrot, thinly sliced
1 c
thinly sliced cucumber
1
avocado, pitted and sliced
1 c
edamame, steamed and cooled (or lima beans)
1/2 c
cherry tomatoes, halved
1/2 c
radishes, sliced

MISO VINAIGRETTE:

1/4 c
white or yellow miso
5 Tbsp
sesame oil (not toasted)
1/2 Tbsp
toasted sesame oil
2 Tbsp
rice wine vinegar
1-2 clove
garlic, peeled and minced
1 Tbsp
honey or sugar
1 Tbsp
freshly grated ginger
1/2 c
water

GARNISHES:

(avocado)
1/2 c
fresh cilantro, chopped or fresh watercress
1/2 Tbsp
black sesame seeds or chia seeds

Directions Step-By-Step

1
Prepare the MISO VINAIGRETTE first: Whisk all the ingredients together. Pour dressing into a glass jar, cover with lid and {{shake}} until well mixed. Tastes best if prepared at least 1 hour in advance.
2
SALAD: Arrange the ingredients in a shallow bowl or on a platter *except* for the cilantro.
3
Just before serving, pour 1/3 cup of the miso vinaigrette over the vegetables. Reserve the remaining vinaigrette. Garnish salad with the avocado slices, cilantro and seeds.

About this Recipe

Course/Dish: Vegetables, Salads
Main Ingredient: Vegetable
Regional Style: Japanese
Dietary Needs: Vegetarian, Vegan