Fresh Vegetable Salad w/Miso Vinaigrette

Fresh Vegetable Salad W/miso Vinaigrette

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By
@Celestina9000

Revised from a recipe in Extraordinary Health.

Rating:

☆☆☆☆☆ 0 votes

Comments:
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

How to Make Fresh Vegetable Salad w/Miso Vinaigrette

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.

Printable Recipe Card

About Fresh Vegetable Salad w/Miso Vinaigrette

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




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