Miso Crunch Salad

Ingredients You’ll Need

Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.

• Cabbage: The recipe calls for both red and green cabbage but if you only have one, you can just use that.
• Kale: I used Tuscan kale (dinosaur kale or lacinato kale). It has a milder, less bitter taste than curly kale so it works well in salads but regular kale is just fine too.
• Edamame: I used frozen shelled edamame.
• Snap Peas: You can use snap peas or snow peas.
• Chickpeas: You can use a 14-19 oz can depending on what’s available. Drain and rinse before use.
• Miso: White or yellow miso paste is suggested.
• Sesame Oil: I used toasted sesame oil but regular sesame oil works too.
• Rice Vinegar: You can use rice vinegar or apple cider vinegar.
• Maple Syrup: You can use maple syrup or honey to sweeten the dressing.
• Tahini: If you don’t have tahini, peanut butter or almond butter work.
• Nuts: You can use chopped peanuts or cashews for topping.

Variations

• Add protein to make it a main: Crispy baked tofu, tempeh cubes, chicken or salmon, shrimp.
• Make it a grain bowl: Serve over rice, quinoa, brown rice or soba noodles.
• Spicy version: Add up to 1 tbsp sambal oelek, sriracha or chili crisp to the dressing, or drizzle chili crisp over top when serving.
• Nut-free version: Omit peanuts or cashews or replace with pumpkin seeds or sunflower seeds.
• Extra Veggies: Try grated carrot, thinly sliced bell pepper or diced celery or cucumber. Diced fresh mango would also be yummy!

How to Make Miso Crunch Salad

Just a reminder that you can find the FULL miso crunch salad recipe down in the recipe card. This section provides a quickly step-by-step visual of how to make it.

1. Make Dressing: In a medium bowl, combine miso, sesame oil, vinegar, maple syrup, tahini, garlic, ginger and water. Season with salt and pepper, then whisk until smooth and combined. 

2. To a large bowl, add kale and cabbage. Season with salt. Massage kale and cabbage, for about 30 seconds, until kale is bright green. Set aside. 

3. Blanch Edamame and Snap Peas: Bring a medium pot of salted water to a boil. Once boiling, add edamame and snap peas. Cook for 2-3 min, until bright green and tender. Drain and rinse under cold water to stop cooking. 

4. Toss Salad: To the bowl with kale and cabbage, add chickpeas, edamame, snap peas and green onions. Pour dressing over top, then toss to coat. Season with salt and pepper to taste.

Frequently Asked Questions

If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn

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5 from 2 votes

Miso Crunch Salad

By: Deryn Macey

Miso crunch salad with kale, cabbage, chickpeas, edamame and snap peas tossed in a creamy miso dressing. Nutty, savoury and lightly sweet, it’s perfect for meal prep or a satisfying plant-based side dish or light main.

Prep: 15 minutes mins

Cook: 3 minutes mins

Total: 18 minutes mins

Servings: 4 servings

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Ingredients 

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For the Salad

• ▢ 2 cups shredded green cabbage
• ▢ 2 cups shredded purple cabbage
• ▢ 3 cups finely chopped Tuscan kale, stems removed
• ▢ 1 cup shelled edamame, 140g
• ▢ 1 cup snap peas, roughly chopped
• ▢ 1 can chickpeas, 540mL, drained and rinsed
• ▢ 4 green onions, thinly sliced
• ▢ Salt and pepper

For the Miso Dressing

• ▢ 1½ tbsp white or yellow miso, 36g
• ▢ 1 tbsp toasted sesame oil, 11g
• ▢ 1 tbsp rice vinegar or apple cider vinegar, 14g
• ▢ 1 tbsp maple syrup or honey, 20g
• ▢ 1 tbsp tahini, 16g
• ▢ 1 garlic clove, crushed or grated, minced
• ▢ 2 tsp grated ginger
• ▢ 2 tbsp warm water, to thin

Garnish

• ▢ ¼ cup roasted peanuts or cashews, roughly chopped
• ▢ chili crisp , optional for topping

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Instructions 

• Place a pot of salted water on the stovetop over high heat to bring to a boil.
• Massage Kale and Cabbage: To a large bowl, add kale and cabbage. Season with salt. Massage kale and cabbage, for about 30 sec, until kale is bright green. Set aside.
  2 cups shredded green cabbage, 2 cups shredded purple cabbage, 3 cups finely chopped Tuscan kale
• Make Dressing: In a medium bowl, combine miso, sesame oil, vinegar, maple syrup, tahini, garlic, ginger and water. Season with salt and pepper, then whisk until smooth and combined.
  1½ tbsp white or yellow miso, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar or apple cider vinegar, 1 tbsp maple syrup or honey, 1 tbsp tahini, 1 garlic clove, crushed or grated, 2 tsp grated ginger, 2 tbsp warm water
• Blanch Edamame and Snap Peas: Once the water is boiling, add edamame and snap peas. Cook for 2-3 min, until bright green and tender. Drain and rinse under cold water to stop cooking.
  1 cup shelled edamame, 1 cup snap peas, roughly chopped
• Toss Salad: To the bowl with kale and cabbage, add chickpeas, edamame, snap peas and green onions. Pour dressing over top, then toss to coat. Season with salt and pepper to taste.
  1 can chickpeas, 4 green onions, Salt and pepper
• Top with roasted peanuts or cashews just before serving. Drizzle with chili crisp, if desired.
  ¼ cup roasted peanuts or cashews

Notes

Makes 4 smaller servings for a side dish or 2-3 large servings.

Store salad in an airtight container in the fridge for 2-3 days.

Nutrition

Serving: 1serving, Calories: 269kcal, Carbohydrates: 37g, Protein: 13g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Sodium: 274mg, Potassium: 700mg, Fiber: 10g, Sugar: 12g, Vitamin A: 2515IU, Vitamin C: 71mg, Calcium: 170mg, Iron: 5mg

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