If you’re craving a vibrant, refreshing dish that bursts with crunchy textures and bold, umami-packed flavors, you absolutely need to try this Chopped Asian Salad with Miso Dressing Recipe. It’s a delightful mashup of crisp Persian cucumbers, sweet carrots, crunchy red cabbage, and tender romaine lettuce, all brought to life by a luscious miso dressing that’s tangy, savory, and just a little bit addictive. Whether you’re looking for a healthy lunch, a colorful side, or a show-stopping addition to your meal, this salad delivers freshness and satisfaction in every bite.
Ingredients You’ll Need
Gathering these simple, wholesome ingredients is the key to nailing the perfect balance of taste and texture in this salad. Each component plays a crucial role — from the bright crunch of the carrots to the creamy pop of edamame, every bite feels fresh and exciting.
- 2 medium Persian cucumbers: Their crisp, juicy texture adds refreshing coolness perfect for balancing the rich dressing.
- 2 medium carrots: Sweet and crunchy, carrots bring color and a natural sweetness that complements the savory elements.
- ⅓ red cabbage: Adds a nice crunch and vibrant purple hues that make the salad visually stunning.
- 1 romaine lettuce (inner leaves only): Tender and mild in flavor, romaine provides a soft, leafy base that ties everything together.
- 1 ½ cups edamame beans: These little protein-packed gems add a creamy contrast and satisfying bite.
- Fresh mint leaves: Bright and aromatic, mint lends an unexpected fresh lift that keeps the salad lively.
- 2 tbsp white miso paste: The star of the dressing, miso offers a deep, savory umami flavor that makes the salad irresistible.
- 2 tbsp soy sauce or tamari: Adds salty depth and enhances the dressing’s complex flavor profile.
- ½ lemon or lime: Gives a burst of citrusy brightness to cut through the richness of the dressing.
- 1 tbsp rice wine vinegar: Brings a subtle tang that balances sweetness and umami perfectly.
- 1 tbsp sesame oil: Infuses the dressing with a toasty nuttiness that feels authentically Asian.
- ½ tsp grated ginger: A little zing of warmth and spice that wakes up the palate.
- 4 tbsp extra virgin olive oil: Adds smoothness and a healthy fat base to the dressing.
- 1-2 tsp water (if needed): Used to adjust dressing consistency for easier tossing.
- Optional: 1 tsp honey/maple syrup: A subtle touch of sweetness to balance the savory and sour notes if you like.
How to Make Chopped Asian Salad with Miso Dressing Recipe
Step 1: Chop Your Veggies
Start by dicing the Persian cucumbers, carrots, red cabbage, and romaine lettuce into uniform pieces. Uniformity ensures each bite is balanced, and the variety of colors really shines through to make the salad visually inviting.
Step 2: Combine the Salad Base
In a large mixing bowl, toss together the chopped vegetables along with the edamame and torn fresh mint leaves. This mix creates the salad’s foundation — a crunchy, colorful medley with pops of bright green from the mint and edamame to keep things fresh and exciting.
Step 3: Whisk Together the Miso Dressing
Next, in a mason jar or small mixing bowl, combine the white miso paste, soy sauce (or tamari), lemon or lime juice, rice wine vinegar, sesame oil, grated ginger, extra virgin olive oil, and optionally your sweetener of choice. Whisk vigorously until the dressing is smooth and creamy. If it feels too thick, stir in 1 or 2 teaspoons of water to loosen it up for easier drizzling.
Step 4: Toss the Salad
Pour the miso dressing over the salad mixture and toss gently with tongs or salad servers to coat every piece evenly. This ensures that all those fresh veggies soak up that umami-rich, tangy goodness, making each forkful utterly delicious.
Step 5: Serve or Store
Enjoy your salad right away for the crunchiest texture and freshest taste. Alternatively, keep the dressing separate and store the veggies in the fridge for later – this keeps the salad crisp and fresh for up to a day.
How to Serve Chopped Asian Salad with Miso Dressing Recipe
Garnishes
A sprinkle of toasted sesame seeds or chopped peanuts adds a lovely crunch and nutty aroma. You can also top your salad with thinly sliced green onions or a handful of crunchy fried shallots to introduce additional texture and flavor layers.
Side Dishes
This salad pairs wonderfully with grilled meats or seafood, but it’s equally brilliant alongside a bowl of steamed jasmine rice or soba noodles. Its refreshing bite makes it a perfect foil for richer, heartier mains and elevates any meal with a burst of freshness.
Creative Ways to Present
For an eye-catching presentation, serve the salad in a large wooden bowl or divide it into individual glass jars for a fun, portable lunch. Adding edible flowers or sliced radishes on top creates an Instagram-worthy dish that looks just as amazing as it tastes.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers of this Chopped Asian Salad with Miso Dressing Recipe, keep the salad and dressing stored separately in airtight containers in the refrigerator. This prevents sogginess and maintains the crisp texture of your fresh vegetables.
Freezing
Because this salad relies heavily on fresh, crunchy components and delicate dressing, freezing is not recommended. The texture of the vegetables will suffer and the dressing may separate upon thawing.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating is not necessary. If you want to remove the chill, simply let it sit out for a few minutes before serving to bring out those flavors even more.
FAQs
Can I make the miso dressing ahead of time?
Absolutely! The miso dressing can be made up to 3 days in advance and stored in the fridge. Just give it a good shake or whisk before tossing with the salad to reincorporate any settled ingredients.
What can I substitute for edamame if I don’t have any?
If edamame isn’t available, shelled peas or cooked chickpeas work nicely to provide that protein-rich, creamy texture without overpowering the salad’s flavors.
Is this salad vegan-friendly?
Yes, this recipe is naturally vegan when using soy sauce or tamari without any fish-based additives. Just skip the optional honey or swap it for maple syrup to keep it fully plant-based.
How long does this salad stay fresh?
When storing the salad and dressing separately, the veggies stay crisp and fresh for about 1 day in the fridge. For the best flavor and texture, enjoy it as soon as possible after assembling.
Can I add protein to make this a full meal?
Definitely! Grilled tofu, shredded chicken, or even some sliced steak would elevate this salad to a hearty meal. The fresh and vibrant salad pairs beautifully with many proteins.
Final Thoughts
There’s something truly special about this Chopped Asian Salad with Miso Dressing Recipe that makes it a standout crowd-pleaser. The fresh veggies and bold, flavorful dressing combine to create a salad that is as nourishing as it is delicious. Whether you’re making it for a quick weekday lunch or a vibrant side at your next dinner, I can’t recommend it enough. Give it a try and watch how it quickly becomes one of your go-to favorites!
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Chopped Asian Salad with Miso Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for steaming edamame if needed)
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten Free
Description
A vibrant and refreshing Chopped Asian Salad featuring crunchy vegetables, edamame, and fresh mint, tossed with a savory and tangy homemade miso dressing. Ready in just 15 minutes, this salad is perfect for a quick, nutritious meal or side dish with bright flavors and a satisfying mix of textures.
Ingredients
Vegetables and Salad Base
- 2 medium Persian cucumbers
- 2 medium carrots
- ⅓ red cabbage
- 1 romaine lettuce (inner leaves only)
- 1 ½ cups edamame beans
- Fresh mint leaves, to taste
Miso Dressing
- 2 tbsp white miso paste
- 2 tbsp soy sauce or tamari
- ½ lemon or lime, juiced
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- ½ tsp grated ginger
- 4 tbsp extra virgin olive oil
- 1–2 tsp water (if needed to adjust consistency)
- Optional: 1 tsp honey or maple syrup (for added sweetness)
Instructions
- Chop the Vegetables: Dice the Persian cucumbers, carrots, red cabbage, and romaine lettuce inner leaves into uniform, bite-sized pieces to ensure even texture and ease of eating.
- Combine Salad Ingredients: In a large mixing bowl, add the chopped vegetables along with the cooked or thawed edamame beans and torn fresh mint leaves. Gently toss to mix the ingredients evenly.
- Prepare the Miso Dressing: In a small bowl or mason jar, whisk together the white miso paste, soy sauce or tamari, lemon or lime juice, rice wine vinegar, sesame oil, grated ginger, and extra virgin olive oil until smooth. If the dressing is too thick, add 1-2 teaspoons of water to reach your desired consistency. Optionally, stir in honey or maple syrup for a hint of sweetness.
- Toss the Salad with Dressing: Pour the prepared miso dressing over the salad mixture. Gently toss the salad ensuring all ingredients are well coated with the dressing without bruising the delicate leaves.
- Serve or Store: Serve the salad immediately for the freshest flavors and crunch, or store the salad and dressing separately in the refrigerator for up to a day, tossing again just before serving.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- The salad is best enjoyed fresh but can be prepared in advance; keep the dressing separate until serving to prevent wilting.
- Adjust the sweetness of the dressing with honey or maple syrup according to your taste preference.
- For extra protein, add grilled chicken, tofu, or shrimp as desired.
- Edamame beans can be steamed or purchased pre-cooked and frozen.
