Miso Crunch Salad
Estimate, per serving
- Cal
- 269
- Protein
- 13g
- Carbs
- 37g
- Fat
- 9g
- Sodium
- 274mg
- Fiber
- 10g
Ingredients
- green cabbageshredded
- 2 cup
- purple cabbageshredded
- 2 cup
- Tuscan kalefinely chopped, stems removed
- 3 cup
- edamameshelled
- 1 cup
- snap peasroughly chopped
- 1 cup
- chickpeasdrained and rinsed
- 1 can
- green onionsthinly sliced
- 4
- salt
- to taste
- pepper
- to taste
- white miso
- 1 1/2 tbsp
- toasted sesame oil
- 1 tbsp
- rice vinegar
- 1 tbsp
- maple syrup
- 1 tbsp
- tahini
- 1 tbsp
- garlicminced
- 1 clove
- gingergrated
- 2 tsp
- waterwarm
- 2 tbsp
- peanutsroasted, roughly chopped
- 1/4 cup
- chili crisp
- optional
Method
- 01Bring a pot of salted water to a boil over high heat.
- 02To a large bowl, add kale and cabbage. Season with salt. Massage for about 30 seconds until kale is bright green. Set aside.
- 03In a medium bowl, whisk miso, sesame oil, vinegar, maple syrup, tahini, garlic, ginger and water until smooth. Season with salt and pepper.
- 04Add edamame and snap peas to boiling water. Cook 2 to 3 minutes until bright green and tender. Drain and rinse under cold water.
- 05To the bowl with kale and cabbage, add chickpeas, edamame, snap peas and green onions. Pour dressing over top and toss to coat. Season with salt and pepper to taste.
- 06Top with peanuts and chili crisp just before serving.
Fits
- Vegan
- Vegetarian
- Pescatarian
- Gluten-free
- Dairy-free
- Egg-free
- Soy-free
- Nut-free