This crunchy Asian salad with miso sesame dressing will have you wanting to lick the dressing off your plate – it’s THAT good!
Happy Sunday, everyone!
I feel like it’s been forever since the last time I wrote a post. It’s been two weeks, and I’m so sorry I haven’t shared any deliciousness with you for so long. Let me explain myself: I was super busy with work and school the first week I went missing from the cyber world – let me tell you, it’s a lot harder than you think to be a full time student, work a job, have a personal life, and keep up with making recipes and writing blog posts! As for last week, I ran off to Toronto with Adam for the weekend. My dad decided that he wanted all his kids (and their other halves) in one place for the weekend. Long story short, I was having so much fun with my brothers and dad that I decided you all would have to wait another week for this recipe. Sorry (not sorry), but I decided to live in the moment and not on my laptop for the weekend. It was lovely 🙂
Anyway, I’m back, and let me tell you about this salad! Adam and I eat a LOT of salads, which is ironic because as I described in my kale and blueberry salad post, Adam didn’t eat veggies at all when I met him two years ago. Normally we have a balsamic vinaigrette (or a balsamic reduction) as the dressing on our salads, but there’s only so much balsamic vinegar I can have before my tastebuds decide they’ve had enough of it. Enter: miso sesame salad dressing!! This stuff is so good I’d drink it. Not kidding, it’s delicious. It’s delicious as a salad dressing, and it would probably be good as a marinade too. As for the actual salad, you might be looking at all the knife work it requires and thinking “Ain’t nobody got time for that!!!”, but I promise it’s worth it. And if you REALLY can’t be bothered to julienne all those veggies, a large dice will work as well, it just might not look as nice :). You can serve this salad over a bed of kale, lettuce, or rice noodles to make it a complete meal. You can also omit the chicken and avocado and mix all the veggies together to serve it as a side salad. There are lots of options here – as long as you’ve got that dressing, you’re good to go!
This crunchy Asian salad with miso sesame dressing will have you wanting to lick the dressing off your plate - it's THAT good!
- 1/2 cup rice wine vinegar
- 2 tbsp water
- 2 tbsp yellow/white miso paste
- 1 tbsp sugar
- 2 tsp freshly grated ginger
- 2 green onions, sliced thinly
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 1/4 head red cabbage, shredded
- 1 cucumber, julienned (thin strips)
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 3 medium sized carrots, julienned
- 2 cups shredded cooked chicken*
- 1 small avocado, sliced (optional)
- couple sprigs fresh cilantro, for garnish
- 1/2 cup pickled cabbage (optional)
- Kale, rice noodles, or lettuce**
- Whisk vinegar, water, and miso paste until combined.
- Add the rest of ingredients, whisk until combined.
- Pour into a jar and refrigerate for at least 20 minutes.***
- Line your plates/bowls with your choice of kale, rice noodles, or lettuce.
- Arrange all the sliced veggies on top of the kale/rice noodles/lettuce. Alternatively, you can mix all the veggies together then top the kale/rice noodles/lettuce with the veggies.
- Put the chicken on top. You can heat up the chicken if you'd prefer it hot.
- Top with the optional pickled cabbage and avocado.
- Give the dressing a good shake, then pour the desired amount over the salad.
- Top with a couple cilantro leaves, enjoy!
*You can use cooked shrimp instead of chicken, or you can keep this vegetarian. **You don't have to have any of these in your salad, but I found it was better to have one of these as a base, to make this salad a complete meal. Feel free to mix any of the three. ***It's best to keep this dressing in a jar because it will separate after a while. Give it a good shake whenever you need it.
Note: You'll want to keep this dressing in a jar because it separates - a jar will make it easy to shake and pour the dressing over your salad.