Miso Salad Recipe
Crunchy, tasty, munchy mix of finely sliced and diced fennel, napa cabbage, kale, celery, spinach, scallions, fresh herbs, snow peas, toasted sunflower seeds, white beans, and lemon-miso dressing.
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Prepare the Vegetables
Finely slice the fennel, napa cabbage, kale, celery, scallions, and snow peas. Chop the spinach and fresh herbs. Place all the vegetables and herbs in a large mixing bowl.
- 2
Add the Beans and Seeds
Rinse and drain the white beans before adding them to the bowl. Add the toasted sunflower seeds.
- 3
Make the Dressing
In a small bowl, whisk together 3 tablespoons of miso paste, 1/4 cup of lemon juice, 2 tablespoons of olive oil, and a pinch of salt. Adjust seasoning to taste.
- 4
Combine
Pour the lemon-miso dressing over the salad and toss well to combine all ingredients. Ensure everything is evenly coated with the dressing.
- 5
Serve
Serve the salad immediately or refrigerate it for 15-30 minutes to allow the flavors to meld before serving.
