Cheryl Forberg, RD
Asian Salad with Miso Dressing
Category
Salad
Servings
4 - 6 servings
Prep Time
15 minutes
Cook Time
0 minutes
Author:
Cheryl Forberg, RD
Ingredients
-
1/3 cup Grapeseed or Canola Oil
-
¼ cup Golden Miso
-
¼ cup Rice Wine Vinegar
-
¼ cup Soft Silken Tofu
-
2 tablespoons Fresh Organic Lime juice
-
2 tablespoons Melissa’s Organic Blue Agave Syrup
-
2 tablespoons Soy Sauce
-
2 tablespoons Natural Unsweetened Peanut Butter
-
2 tablespoons Green Onion, minced (green and white parts)
-
2 tablespoons Sushi Ginger
-
1½ teaspoons Dry Mustard
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1½ teaspoons Melissa’s Minced Garlic
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1 teaspoon Sesame Oil
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8 ounces Red Cabbage, thinly sliced (4 cups)
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8 ounces Napa Cabbage (or green cabbage), thinly sliced (4 cups)
-
2 medium Carrots, cut into julienne strips
-
1 Melissa’s Enjoya Bell Pepper, cut into thin julienne strips
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½ large English Cucumber, seeded and cut into medium dice
-
3 tablespoons Fresh Cilantro (without stems), chopped
-
3 tablespoons Sesame Seeds, toasted
Dressing
Salad
Garnish
Directions
Dressing
Add all ingredients to a blender or food processor and blend until smooth. Set aside. There will be about 2 cups of dressing.
Salad
Place salad ingredients in a large bowl. Add ½ cup dressing and toss to combine. Pass extra dressing separately.
Recipe Note
This tangy dressing lasts for about two weeks in the refrigerator, though I doubt you’ll have any left by then.
Filed in:
Asian Salad,
Asian Salad with Miso Dressing,
Carrots,
Cheryl Forberg RD,
Cilantro,
English Cucumbers,
Enjoya Bell Pepper,
Enjoya Bell Peppers,
Green Onion,
Hot House Cucumbers,
Lime,
Lime Juice,
Minced Garlic,
Miso Paste,
Mori Nu Tofu,
Napa Cabbage,
Organic Blue Agave Syrup,
Organic Carrots,
Organic Green Onions,
Organic Limes,
Red Cabbage,
Red Napa Cabbage,
Salad,
Scallions,
Sesame Seeds,
Tofu
