Honey Miso Chopped Salad Recipe
Chopped napa cabbage, radish, cucumber, cilantro, celery, toasted sesame seeds, and sunflower seeds with a honey miso vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Honey Miso Vinaigrette
Method
Preparing the Salad
- 1
Chop the Vegetables
Finely chop the napa cabbage, radish, cucumber, celery, and cilantro. Place them in a large mixing bowl.
- 2
Add Seeds
Sprinkle the toasted sesame seeds and sunflower seeds over the chopped vegetables.
Making the Dressing
- 3
Combine Ingredients
In a separate bowl, whisk together the miso paste, honey, rice vinegar, sesame oil, and olive oil until smooth.
- 4
Season
Add salt and black pepper to taste, adjusting as necessary.
Assembling the Salad
- 5
Dress the Salad
Pour the honey miso vinaigrette over the salad base and toss well to combine.
- 6
Serve
Serve immediately or chill for 30 minutes to let the flavors meld.