Crunchy Miso Salad

True life: Chinese Chicken Salad was one of my first true loves. From the moment it touched my tastebuds, I was hooked, and it was like my duty to take my adolescent self on a little tasting tour to find the best one. What can I say - budding foodie goals. All of this to say that I still have a soft spot for Chinese Chicken Salad, & this Crunchy Miso Salad is somewhat reminiscent. It’s also the Summer salad that I cannot stop thinking about, and I’ve been eager to get it back on our weekly at-home menu. It’s flavorful + salty + refreshing. Like a delicious Asian coleslaw style salad that is perfect for a Summer BBQ, but can easily be devoured all on its own.

It’s so so SO good, but it’s also the simplest little salad to whip up. Kale, avocado, edamame (lots of green things), peanuts and scallions tossed in a creamy miso mayo. Not to mention but a miso mayo made in true Lesley fashion - no added oil (whoop whoop). It’s a delightful medley of crunchy + buttery veggies in this amazing dressing that’s creamy, salty, and a little sweet, and I could literally eat it with a spoon.

What did we eat it with? It was thoroughly enjoyed with kimchi + cauliflower burgers. Tasty, and the perfect excuse to use our special jar of farmers market kimchi that’s been hiding in the fridge. Our own little riff on a a veggie Asian style “burger” that we kind of crafted on the fly. They were damn good, but not as picturesque as the miso crunch salad. Great inspiration for a meal the next go around, but for now I’ll keep the focused on our most delightful slaw of the season.

 
 

For the miso dressing

  • 1/3 c. lowfat mayo

  • 1/3 c. miso

  • 1/4 c. agave or honey

  • juice of 1 lime

  • 2 garlics minced

For the salad

  • 1 cabbage blend salad mix that includes kale

  • 1 avocado, diced

  • 1 scallion, thinly sliced (white + green parts)

  • 1 c. shelled edamame

  • 1/2 c. cilantro, minced

  • 1/4 c. peanuts, chopped

  • sesame seeds for garnish

  • optional veggies to add: thinly sliced red bell peppers, red chile peppers (mandolined), thinly sliced red onion

Start by making the dressing. Add all of the ingredients for the dressing to bowl, and whisk together. Give the dressing a taste. If you want it thinner and it’s not too citrusy, you can always add another tablespoon of lime juice. When all set and the dressing passes the consistency + taste test, set it aside in the fridge.

In a separate bowl, add in all of the items for the salad except for the sesame seeds and give it a light toss. Toss with about half of the dressing and a pinch of salt + pepper. Add in a bit more dressing if desired. Plate it up + finish with a sprinkle of sesame seeds. Voilà!

Lesley ZehnerComment