Go Back
–+ servings
Miso Crunch Salad

Miso Crunch Salad: Elevate Your Lunch with Vibrant Flavors

Miso Crunch Salad is a delightful explosion of colors and textures, perfect for a quick, nutritious, and customizable meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Romaine Lettuce Crisp base, can substitute with kale.
  • 2 cups Shredded Red Cabbage Can substitute with green cabbage.
  • 1 cup Shredded Carrots Alternatively, use bell peppers.
  • 1 cup Shelled Edamame Chickpeas can be used instead.
  • 1/4 cup Chopped Green Onions Chives are a suitable substitute.
  • 1/4 cup Chopped Cilantro Replace with parsley if desired.
  • 2 tablespoons Toasted Sesame Seeds Chopped nuts or sunflower seeds can be used.
For the Dressing
  • 1 tablespoon White Miso Paste Adjust according to flavor with yellow or red miso.
  • 2 tablespoons Rice Vinegar Apple cider vinegar is a good alternative.
  • 1 tablespoon Sesame Oil Olive oil can be used for a lighter taste.
  • 1 tablespoon Soy Sauce Tamari for gluten-free option.
  • 1 tablespoon Honey Maple syrup can replace for a vegan option.
  • 1 teaspoon Grated Ginger Use ginger powder if fresh is not available.
  • 1 clove Garlic (minced) Shallots can be substituted for a milder flavor.
For the Crunchy Topping
  • 1 cup Panko Breadcrumbs Gluten-free breadcrumbs can be used.
  • 1/2 teaspoon Garlic Powder Omit if using fresh garlic.
  • 1/4 teaspoon Red Pepper Flakes Paprika can be used for a smoky flavor.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • whisk

Method
 

Step-by-Step Instructions for Miso Crunch Salad
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the panko breadcrumbs, miso paste, sesame oil, rice vinegar, garlic powder, and red pepper flakes until fully combined. Spread on a baking sheet and bake for 8–10 minutes until golden brown.
  2. In a medium bowl, whisk together the white miso paste, rice vinegar, sesame oil, soy sauce, honey, grated ginger, and minced garlic. Gradually add water until desired consistency is reached.
  3. Wash and chop the romaine lettuce into bite-sized pieces. In a large mixing bowl, combine chopped romaine, shredded red cabbage, shredded carrots, shelled edamame, chopped green onions, and chopped cilantro. Toss gently.
  4. Just before serving, drizzle the prepared dressing over the salad mixture and toss gently. Sprinkle the crunchy miso panko topping and toasted sesame seeds over the salad.

Nutrition

Serving: 1salad servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 500mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 900IUVitamin C: 40mgCalcium: 80mgIron: 2mg

Notes

For optimal crunch, dress the salad just before serving and store components separately if prepping ahead of time.

Tried this recipe?

Let us know how it was!