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–+ servings
Miso Crunch Salad

Miso Crunch Salad: Fresh, Flavorful, and Irresistibly Crispy

Delight in the Miso Crunch Salad, a vibrant blend of textures and flavors that’s quick to prepare and adaptable for all diets.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Romaine Lettuce Can be swapped with spinach or kale
  • 2 cups Shredded Red Cabbage Green cabbage or shredded broccoli work well too
  • 1 cup Shredded Carrots Julienned bell peppers can be a nice addition
  • 1 cup Shelled Edamame Chickpeas or tofu make great alternatives
  • 1/4 cup Chopped Green Onions Use chives for a subtler taste
  • 1/4 cup Chopped Cilantro Parsley or basil can substitute
For the Crunch Topping
  • 1 cup Panko Breadcrumbs Use gluten-free panko for wheat-free options
  • 1 teaspoon Garlic Powder Fresh minced garlic gives a more robust touch
For the Dressing
  • 3 tablespoons White Miso Paste Yellow or red miso can also work
  • 2 tablespoons Rice Vinegar Apple cider vinegar is a suitable alternative
  • 2 tablespoons Sesame Oil Substitute with grapeseed oil if allergic
  • 2 tablespoons Soy Sauce Tamari is a gluten-free alternative
  • 1 tablespoon Honey or Maple Syrup Agave syrup is another option for vegan
  • 1 teaspoon Grated Ginger Ground ginger can be used in smaller amounts
  • 1 clove Minced Garlic Omit if you prefer to keep it mild
  • 2 tablespoons Water Use as needed to adjust consistency
For Garnish
  • 2 tablespoons Toasted Sesame Seeds Sunflower seeds are a nut-free option

Equipment

  • mixing bowl
  • Baking sheet
  • whisk
  • large bowl

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together panko breadcrumbs, white miso paste, sesame oil, rice vinegar, garlic powder, and optional red pepper flakes until evenly combined.
  2. Spread the panko mixture evenly across the prepared baking sheet. Place in preheated oven at 350°F (175°C) and bake for about 8-10 minutes until golden brown.
  3. In a small bowl, combine white miso paste, rice vinegar, sesame oil, soy sauce, honey (or maple syrup), grated ginger, and minced garlic. Whisk until smooth.
  4. In a large bowl, add the chopped romaine, shredded red cabbage, shredded carrots, shelled edamame, green onions, and chopped cilantro. Toss until evenly mixed.
  5. Pour the prepared miso dressing over the combined greens and gently toss to ensure every piece is coated.
  6. Sprinkle the cooled miso crunch topping over the salad, followed by toasted sesame seeds. Serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 460mgPotassium: 300mgFiber: 5gSugar: 4gVitamin A: 5200IUVitamin C: 50mgCalcium: 60mgIron: 2mg

Notes

Store leftover salad in an airtight container for up to 3 days; add crunch topping just before serving. Dressing stays fresh in the fridge for up to 3 days.

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