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Delicious Miso Crunch Salad Recipe

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Miso Crunch Salad is a delightful combination of textures, flavors, and colors that can easily brighten up your lunchtime routine.

Ingredients

Scale
  • 1large head of romaine lettuce, washed and chopped
  • 1 cupshredded red cabbage
  • 1 cupshredded carrots
  • 1/2 cupshelled edamame
  • 1/2 cupchopped green onions
  • 1/4 cupchopped cilantro
  • 1/4 cuptoasted sesame seeds
  • 3 tablespoonswhite miso paste
  • 2 tablespoonsrice vinegar
  • 2 tablespoonssesame oil
  • 1 tablespoonsoy sauce
  • 1 tablespoonhoney (or maple syrup for vegan)
  • 1 teaspoongrated ginger
  • 1clove garlic, minced
  • 2–3tablespoons water (to thin to desired consistency)
  • 1/2 cuppanko breadcrumbs
  • 2 tablespoonswhite miso paste
  • 1 tablespoonsesame oil
  • 1 tablespoon rice vinegar1/2 teaspoongarlic powder1/4 teaspoonred pepper flakes (optional)
  • 1 tablespoon rice vinegar
  • 1/2 teaspoongarlic powder
  • 1/4 teaspoonred pepper flakes (optional)

Instructions

  1. Start by preparing the crunchy miso topping that will add an exciting texture to your salad. In a medium bowl, combine the panko breadcrumbs, white miso paste, sesame oil, rice vinegar, garlic powder, and optional red pepper flakes. It’s essential to mix thoroughly, ensuring the miso is well integrated into the panko, breaking apart any clumps to create a uniform coating.
  2. Next, spread the miso-coated panko breadcrumbs evenly on a baking sheet, lined with parchment paper for convenience. Preheat your oven to 350°F (175°C) and bake the breadcrumbs for about 8-10 minutes. Keep an eye on them, stirring halfway through to ensure they crisp evenly and achieve a golden-brown color. Once crispy, remove from the oven and allow them to cool completely.
  3. While the panko topping is baking, you can create the flavorful miso dressing. In a small bowl, whisk together the remaining white miso paste, rice vinegar, sesame oil, and soy sauce. Then add in the honey or maple syrup, grated ginger, and minced garlic. Gradually incorporate water, one tablespoon at a time, until the dressing reaches your desired consistency. Taste the dressing and adjust the seasoning as needed; you may add a bit more soy sauce for saltiness or a touch more honey for sweetness.
  4. Now, let’s bring it all together! First, ensure the romaine lettuce is washed and thoroughly dried. Chop it into bite-sized pieces and place it in a large mixing bowl. Add in the shredded red cabbage, shredded carrots, shelled edamame, chopped green onions, and chopped cilantro. This combination creates a rainbow of color and flavors that makes the salad visually appealing and nutritious.
  5. Just before you’re ready to serve the salad, pour the prepared miso dressing over the salad mixture. Gently toss the ingredients to ensure every piece of vegetable is nicely coated in the dressing. Finally, sprinkle the homemade miso crunch topping and toasted sesame seeds over the top. Serve your Miso Crunch Salad immediately for the best taste and texture!

Notes

Ensure the miso paste is fresh; stale miso can lead to off-flavors. To keep the salad crisp, avoid dressing it too early; dress just before serving to maintain fresh textures.

Nutrition

Find it online: https://mykitchenstorie.com/delicious-miso-crunch-salad-recipe/