Miso Crunch Salad

Miso Crunch Salad is a vibrant, refreshing salad packed with crisp vegetables, crunchy toppings, and tossed in a tangy, umami-rich miso dressing. This Asian-inspired dish balances textures and flavors perfectly, making it a satisfying light lunch, side, or even a meatless main.

Why You’ll Love This Recipe

• Flavor-Packed Dressing – The miso dressing is savory, tangy, and slightly sweet.
• Incredible Texture – Every bite is filled with crunch from fresh veggies and crispy toppings.
• Healthy and Filling – Loaded with fiber, vitamins, and plant-based goodness.
• Quick to Prepare – Comes together in under 20 minutes.
• Great for Meal Prep – Stores well and stays crisp when packed separately.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Green cabbage, shredded
• Purple cabbage, shredded
• Carrots, julienned or shredded
• Red bell pepper, thinly sliced
• Scallions (green onions), chopped
• Edamame (cooked and shelled)
• Toasted almonds or peanuts
• Crunchy noodles or wonton strips
• Sesame seeds

For the Miso Dressing:

• White miso paste
• Rice vinegar
• Soy sauce or tamari
• Sesame oil
• Maple syrup or honey
• Fresh ginger, grated
• Garlic, minced
• Water (to thin, if needed)

Directions

1. Make the Dressing – In a bowl or jar, whisk together miso paste, rice vinegar, soy sauce, sesame oil, maple syrup, ginger, and garlic until smooth. Add water to thin if necessary.
2. Prepare the Veggies – In a large bowl, combine shredded cabbage, carrots, bell pepper, scallions, and edamame.
3. Toss the Salad – Pour the miso dressing over the salad and toss until evenly coated.
4. Add Crunch – Top with toasted almonds, crunchy noodles or wontons, and sesame seeds just before serving.
5. Serve Immediately – Or store the salad and dressing separately until ready to eat.

Servings and Timing

• Servings: 4–6
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes

Variations

• Add Protein – Top with grilled chicken, tofu, shrimp, or tempeh for a heartier meal.
• Spicy Kick – Add sriracha or chili flakes to the dressing.
• Nut-Free Option – Use sunflower seeds or crunchy chickpeas instead of nuts.
• Fruit Twist – Add mandarin oranges or sliced mango for a touch of sweetness.
• Different Greens – Use romaine, spinach, or kale if you prefer softer greens.

Storage/Reheating

• Storage: Store undressed salad and dressing in separate containers in the fridge for up to 3 days.
• Reheating: No reheating needed—this salad is best enjoyed cold or at room temperature.
• Crunch Tip: Keep crunchy toppings separate and add just before serving to preserve texture.

FAQs

What type of miso should I use?

White miso (shiro miso) is best for its mild, slightly sweet flavor, perfect for salad dressings.

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 5 days in advance and stored in the fridge.

How do I keep the salad from getting soggy?

Toss the salad with dressing just before serving and keep crunchy toppings separate.

Is this salad vegan?

Yes, just use maple syrup instead of honey in the dressing.

What can I use instead of edamame?

Chickpeas, shelled peas, or tofu cubes are great substitutes.

Can I use store-bought miso dressing?

You can, but homemade has fresher, more customizable flavor.

What’s the best way to shred cabbage quickly?

Use a mandoline slicer, food processor, or sharp knife for thin, even shreds.

Can I make this salad spicy?

Yes, add chili oil, sriracha, or crushed red pepper to the dressing.

Is this salad gluten-free?

Use tamari instead of soy sauce and gluten-free crunchy toppings.

How long does the salad stay crunchy?

When stored separately from dressing and toppings, the salad stays crisp for up to 3 days.

Conclusion

Miso Crunch Salad is the ultimate blend of flavor and texture—crisp, colorful veggies paired with a bold, umami dressing and irresistible crunchy toppings. Whether served as a side or a main, this salad is a delicious, healthy, and easy-to-make option that you’ll want on repeat all year long. Give it a try and taste the crunch!

Print