Name: Miso Crunch Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cup green cabbage, shredded; 2 cup purple cabbage, shredded; 3 cup Tuscan kale, finely chopped, stems removed; 1 cup edamame, shelled; 1 cup snap peas, roughly chopped; 1 can chickpeas, drained and rinsed; 4 green onions, thinly sliced; to taste salt, to taste; to taste pepper, to taste; 1 1/2 tbsp white miso; 1 tbsp toasted sesame oil; 1 tbsp rice vinegar; 1 tbsp maple syrup; 1 tbsp tahini; 1 clove garlic, minced; 2 tsp ginger, grated; 2 tbsp water, warm; 1/4 cup peanuts, roasted, roughly chopped; optional chili crisp

Estimate, per serving

Cal: 269
Protein: 13g
Carbs: 37g
Fat: 9g
Sodium: 274mg
Fiber: 10g

Ingredients

green cabbageshredded: 3 cup
purple cabbageshredded: 3 cup
Tuscan kalefinely chopped, stems removed: 4 1/2 cup
edamameshelled: 1 1/2 cup
snap peasroughly chopped: 1 1/2 cup
chickpeasdrained and rinsed: 1 1/2 can
green onionsthinly sliced: 6
salt: to taste
pepper: to taste
white miso: 2 1/4 tbsp
toasted sesame oil: 1 1/2 tbsp
rice vinegar: 1 1/2 tbsp
maple syrup: 1 1/2 tbsp
tahini: 1 1/2 tbsp
garlicminced: 2 clove
gingergrated: 3 tsp
waterwarm: 3 tbsp
peanutsroasted, roughly chopped: 3/8 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