Molly's House Salad Recipe

Name: Molly Woo's Asian Bistros MOLLY'S HOUSE SALAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 3 cups iceberg lettuce; 2 cups baby spinach; 0.75 cups carrots, shredded; 0.5 cups english cucumber, thinly sliced; 3 tablespoons crushed roasted peanuts; 1 teaspoon sesame seeds (optional); 1 tablespoons white miso paste; 2 tablespoons rice vinegar; 1 teaspoons soy sauce (or tamari); 1 teaspoons sesame oil; 3 tablespoons neutral oil (canola or vegetable); 1 teaspoons honey or agave syrup; 1 tablespoons fresh lime juice; 1 teaspoons grated fresh ginger; 0.5 teaspoons garlic, minced; 1 tablespoons water (to thin, if needed); 0.25 teaspoon salt; 0.125 teaspoon freshly ground black pepper

Inspired by Molly Woo's Asian Bistro

Time20m

Serves4

iceberg, spinach, carrots, cucumbers, crushed peanuts, tossed in our miso vinaigrette

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Ingredients

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Salad Greens & Vegetables

3 cups iceberg lettuce

2 cups baby spinach

3/4 cups Carrots, shredded

1/2 cups english cucumber, thinly sliced

Toppings

3 tablespoons crushed roasted peanuts

1 teaspoon Sesame seeds (optional)

Miso Vinaigrette

1 tablespoons white miso paste

2 tablespoons Rice vinegar

1 teaspoons soy sauce (or tamari)

1 teaspoons Toasted sesame oil

3 tablespoons neutral oil (canola or vegetable)

1 teaspoons honey or agave syrup

1 tablespoons Fresh lime juice

1 teaspoons grated fresh ginger

1/2 teaspoons Garlic, minced

1 tablespoons water (to thin, if needed)

1/4 teaspoon Celtic sea salt

1/8 teaspoon freshly ground black pepper

Method

Salad Greens & Vegetables

Prep greens

Wash iceberg lettuce and baby spinach thoroughly. Spin or pat dry. Core and chop the iceberg into roughly 1-inch pieces so texture matches the spinach.

Prepare vegetables

Peel and shred carrots (use a box grater or food processor) to yield about 3/4 cup. Thinly slice the cucumber on a mandoline or with a sharp knife into half-moon slices, then pat lightly to remove excess moisture.

Combine the chopped iceberg, baby spinach, shredded carrots and sliced cucumber in a large bowl and toss gently to mix. Keep chilled until ready to dress.

Miso Vinaigrette

Emulsify dressing

In a small bowl or jar, add white miso paste, rice vinegar, soy sauce, sesame oil, neutral oil, honey (or agave), lime juice, grated ginger, minced garlic, salt and pepper. Whisk vigorously until smooth and homogenous. If the dressing is too thick, add up to 1 tablespoon water a little at a time to reach a pourable consistency. Taste and adjust seasoning — add more honey for sweetness, vinegar for acidity, or soy for saltiness.

If you prefer a very smooth, well-emulsified dressing, blend the ingredients in a small blender or use an immersion blender for 10–15 seconds.

Assembly & Topping

Just before serving, pour about 2–3 tablespoons of miso vinaigrette over the prepared salad (start with 2 tablespoons and add more to taste). Toss gently but thoroughly so all leaves and vegetables are lightly coated.

Scatter the crushed roasted peanuts evenly over the tossed salad. If using, sprinkle sesame seeds for extra texture and flavor.

Transfer to a serving bowl or divide among 4 side-plate servings. Serve immediately so greens remain crisp.