Description

This Miso Crunch Salad is loaded with colorful veggies, crispy ramen noodles, and a creamy sesame-miso dressing. It’s a fresh, crunchy, and flavorful dish that’s perfect as a light lunch or a side for your favorite Asian-inspired meals.

Ingredients

For the salad:

2 cups shredded green cabbage
2 cups shredded purple cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
2 green onions, thinly sliced
1/2 cup chopped cilantro
1/4 cup toasted sesame seeds
1/2 cup chopped roasted cashews or almonds
1 package instant ramen noodles (discard seasoning), crushed and toasted
Optional: 1 cup shredded rotisserie chicken or cooked edamame for protein

For the miso dressing:

2 tablespoons white miso paste
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
2 teaspoons honey or maple syrup
1 clove garlic, grated
1 tablespoon grated fresh ginger
2-3 tablespoons warm water (to thin, as needed)

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Instructions

Toast the Ramen & Nuts:
Preheat oven to 350°F. Spread crushed ramen and cashews (or almonds) on a baking sheet. Bake for 8–10 minutes until golden and crunchy. Let cool.
Make the Dressing:
In a small bowl or jar, whisk together miso paste, rice vinegar, soy sauce, sesame oil, honey, garlic, and ginger. Add warm water 1 tablespoon at a time until desired consistency is reached.
Assemble the Salad:
In a large bowl, toss together both cabbages, carrots, bell pepper, green onions, cilantro, sesame seeds, and optional chicken or edamame.

Dress and Finish:
Pour the miso dressing over the salad and toss well to coat. Just before serving, mix in the toasted ramen and nuts for crunch.

Notes

Add avocado or mango for a sweet and creamy twist.
For a vegan version, use maple syrup instead of honey.

Best served immediately after adding crunchy toppings