Asian Salad with Sesame-Miso Dressing
This flexible salad can be made with what you have on hand. The dressing can also be used as a dip for vegetables or apple slices, just don't thin it as much.
Salad Ingredients (choose as many as you like)
- lettuce
- spinach
- mizuna
- mixed greens
- cabbage red, green, napa, shredded
- carrots juilenned or shredded
- red yellow or orange bell pepper, juilenned
- green beans blanched, then frenched or chopped
- snow peas blanched, then sliced
- sugar snap peas blanched, then sliced
- radishes thinly sliced
- red onion thinly sliced
- scallions thinly sliced on the bias
- celery thinly sliced on the bias
- edamame
- cherry tomatoes
- broccoli blanched then chopped
- mandarin slices
- pickled red cabbage see note above
- Optional Proteins: cubed tofu chicken or veggie chicken, shrimp, peanuts
- Optional Toppings: fried won-ton wrappers chopped peanuts, chow main noodles, fried shallots. sesame seeds, sunflower seeds, thai basil, cilantro, mint
Dressing
- Makes 2/3 cup dresssing
- 2 TBSP miso
- 2 TBSP tahini
- 4 TBSP seasoned rice vinegar or 4 TBSP unseasoned rice vinegar and 1 tsp sugar
- 1 large clove garlic
- 1/2 inch knob of ginger grated or finely minced
- 1 tsp toasted sesame oil
- water as needed to thin to desired consistancy