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Miso Crunch Salad Recipe

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4.8 from 56 reviews

Miso Crunch Salad is a vibrant and crunchy salad featuring fresh romaine lettuce, shredded red cabbage, carrots, edamame, and herbs, all tossed in a savory and tangy miso dressing. The salad is topped with a crispy miso-coated panko breadcrumb crunch and toasted sesame seeds, adding delightful texture and flavor. This recipe offers a perfect balance of freshness, umami, and a satisfying crunch, making it an ideal light meal or side dish.

Ingredients

Salad Ingredients

  • 1 large head of romaine lettuce, washed and chopped
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup shelled edamame
  • 1/2 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 1/4 cup toasted sesame seeds

Miso Dressing Ingredients

  • 3 tablespoons white miso paste
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 2-3 tablespoons water (to thin to desired consistency)

Miso Crunch Topping Ingredients

  • 1/2 cup panko breadcrumbs
  • 2 tablespoons white miso paste
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Prepare the Miso Crunch Topping: In a medium bowl, whisk together the panko breadcrumbs, miso paste, sesame oil, rice vinegar, garlic powder, and optional red pepper flakes. Mix thoroughly to ensure the miso paste is evenly incorporated and any clumps are broken up.
  2. Bake the Miso Crunch: Spread the miso-coated panko breadcrumbs evenly in a thin layer on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, stirring halfway through to ensure even browning. Remove once golden brown and crispy. Let cool completely on the baking sheet before storing or using.
  3. Make the Miso Dressing: In a small bowl, whisk together the white miso paste, rice vinegar, sesame oil, and soy sauce. Add honey or maple syrup, grated ginger, and minced garlic. Gradually whisk in water, one tablespoon at a time, until the dressing reaches your preferred consistency. Taste and adjust seasonings if needed.
  4. Prepare the Salad Base: Wash and thoroughly dry the romaine lettuce. Chop into bite-sized pieces and place into a large mixing bowl. Add the shredded red cabbage, shredded carrots, shelled edamame, chopped green onions, and chopped cilantro.
  5. Combine Salad and Dressing: Just before serving, pour the miso dressing over the salad ingredients. Gently toss to coat all vegetables evenly but carefully to maintain crunch.
  6. Add Toppings and Serve: Sprinkle the cooled miso crunch topping and toasted sesame seeds over the salad. Serve immediately to enjoy the mix of fresh and crispy textures.

Notes

  • For a vegan version, substitute honey with maple syrup and ensure soy sauce is gluten-free if needed.
  • Watch the miso crunch closely while baking to prevent burning as breadcrumb color can change quickly.
  • You can prepare the miso crunch topping ahead of time and store it in an airtight container at room temperature.
  • If you prefer a milder dressing, reduce the amount of grated ginger and garlic.
  • Adding more water to the dressing can make it less intense and easier to coat the salad evenly.

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