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Miso Crunch Salad

Miso Crunch Salad: A Flavorful Twist on Healthy Eating

Experience the vibrant Miso Crunch Salad, packed with colorful veggies and topped with a zesty dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups chopped romaine lettuce Adds freshness and crunch.
  • 1 cup shredded red cabbage Brings vibrant color and crunch.
  • 1 cup shredded carrots Provides sweetness and a vibrant hue.
  • 1 cup shelled edamame A great source of protein.
  • 1/4 cup chopped green onions Enhances flavor with a subtle onion taste.
  • 1/4 cup chopped cilantro Adds freshness and a herby kick.
For the Miso Dressing
  • 2 tablespoons white miso paste The core flavor base that is umami-rich.
  • 3 tablespoons rice vinegar Adds necessary acidity and balance.
  • 1 tablespoon sesame oil Enhances depth of flavor.
  • 2 tablespoons soy sauce Provides essential saltiness.
  • 1 tablespoon honey Sweetness to balance the flavors.
  • 1 tablespoon grated ginger Provides a fresh, zesty note.
  • 1 clove minced garlic Adds aromatic strength.
  • 1/4 cup water Adjusts the dressing to your desired consistency.
For the Miso Crunch Topping
  • 1 cup panko breadcrumbs Essential for crunch.
  • 1 tablespoon sesame oil Adds extra depth to the topping.
  • 1 teaspoon garlic powder Enhances flavor in the topping.
  • 1/4 teaspoon red pepper flakes Introduces a hint of heat; optional.
  • 2 tablespoons toasted sesame seeds Provide nutty flavor and extra crunch.

Equipment

  • medium bowl
  • large mixing bowl
  • Baking sheet
  • whisk

Method
 

Prepare Miso Crunch Topping
  1. In a medium bowl, combine panko breadcrumbs, white miso paste, sesame oil, rice vinegar, and garlic powder. Mix well until the breadcrumbs are coated evenly. Spread the mixture onto a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until golden brown and crispy. Stir halfway through for even browning.
Make Miso Dressing
  1. While the panko is baking, whisk together the miso, rice vinegar, sesame oil, soy sauce, and honey in a small bowl. Add grated ginger and minced garlic, then gradually incorporate water to achieve your desired dressing consistency. Set it aside.
Assemble Salad Ingredients
  1. In a large mixing bowl, combine romaine, red cabbage, carrots, shelled edamame, green onions, and cilantro. Toss gently to mix all the ingredients evenly.
Dress and Serve
  1. Pour the prepared dressing over the salad ingredients and toss thoroughly. Sprinkle the crunchy miso topping and sesame seeds over the salad just before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 500mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Always use the freshest vegetables for maximum flavor and crunch. Adjust dressing consistency gradually.

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