Easy Asian Salad (with Creamy Miso Ginger Dressing)
This Asian Salad comes together in 15 minutes and requires no cooking! It features a vibrant medley of crisp, colorful veggies and a creamy miso ginger dressing. With the addition of crunchy peanuts, it’s perfect as a refreshing side or a light main course.
Servings: 6 servings
Calories: 344kcal
Ingredients
Asian Salad
- 2 cups purple cabbage shredded
- 3 cups green cabbage shredded
- 2 cups Napa cabbage thinly sliced
- 1 ½ cups carrots shredded
- 4 Persian cucumbers halved then sliced
- 6 green onions finely chopped
- ½ cup cilantro finely chopped
- 2 tablespoons sesame seeds
- ¼ cup peanuts chopped (roasted and unsalted)
Creamy Miso Ginger Dressing
- 2 tablespoons white miso
- 2 tablespoons rice vinegar
- 1 large lime juiced
- ¼ cup light soy sauce
- ¼ cup olive oil
- ¼ cup toasted sesame oil
- ¼ cup kewpie mayonnaise
- 3 tablespoons ginger paste
Instructions
- Either shred your own cabbage and carrots or buy a pre-shredded mix at the store. Thinly slice the Napa cabbage and cucumbers, chop the herbs and peanuts.
- Add all the dressing ingredients into a mason jar and whisk to combine.
- Assemble the salad, add dressing and toss. You can also add cooked chicken, salmon, steak, tofu or shrimp, or enjoy on it’s own.
Notes
Time saving tip: Buy a bag of coleslaw and add in the napa cabbage, cucumbers and herbs to save on time, or buy pre-shredded cabbage.
Great addition to the salad:
Other veggies to add:
- Edamame
- Bell peppers
- Sugar snap peas
- Bean sprouts
Nutrition
Calories: 344kcal | Carbohydrates: 15g | Protein: 6g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 857mg | Potassium: 493mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6057IU | Vitamin C: 45mg | Calcium: 115mg | Iron: 2mg