Miso Crunch Salad

Miso crunch sesame salad with kale, cabbage, chickpeas, edamame, snap peas and cashews tossed in a creamy miso dressing.

5 from 2 votes

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 Time15

Cook Time3

Total Time18

Course: Salad

Cuisine: American

Diet: Vegan

Servings: servings

Author: Deryn Macey

Ingredients

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

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