4.63 22 Published Dec 30, 2022, Updated May 22, 2024 And don’t even get me started on the ginger miso dressing. It’s definitely the star of the show! It has a salty, earthy flavor from the miso, zesty bite from the ginger and a touch of sweetness from the maple syrup. It’s seriously so good – you’ll want to lick it straight off the spoon!
Why You’ll Love This Salad
It has a variety of textures and colors, which makes it so fun to serve and enjoy. The ginger miso dressing is packed with so much flavor and has the perfect balance of sweet and savory. It’s super easy and quick to make! Just chop your veggies, blend the dressing, combine + serve! It’s vegan, gluten-free and dairy-free.
Ingredients Needed
purple cabbage – it adds a slightly sweet flavor, along with vibrant color and crunchy texture. Purple cabbage is packed with antioxidants, vitamins, minerals and dietary fiber. edamame – the star of this salad! As I mentioned above, I recommend buying shelled edamame so you don’t have to worry with de-shelling it before making the salad. carrots – this adds a bit of crunch, sweetness and color to the salad. red bell pepper – adds a sweet and crunchy flavor, as well as a vibrant color. They are also high in Vitamin C and a great source of fiber. cilantro – a wonderful addition because it adds a bright, fresh flavor that complements all other ingredients. It also contains beneficial antioxidants and nutrients, such as vitamin A, vitamin K, and manganese. sunflower seeds – provides a crunchy texture and nutty flavor. They are also a good source of healthy fats and protein. ginger miso dressing – don’t skip this dressing! It’s a tasty blend of white miso paste, ginger, garlic, sesame oil, rice vinegar and maple syrup. Just in case you’re unfamiliar, miso is a fermented soy (or chickpea) paste that has a ton of health benefits. Miso is used frequently in Japanese cooking and adds a salty, umami flavor to dishes. Typically the lighter the miso, the milder and sweeter its flavor. This dressing works great with white miso, which is the mildest variety you’ll find.
How to Make
This salad couldn’t get any easier to make! Here’s what you’ll need to go Blend dressing: Add all dressing ingredients to a blender and blend until combined and smooth. Make salad: Add all salad ingredients except sunflower seeds to a large bowl. Toss to combine: Pour dressing over salad and toss to combine. Serve: Top each portion with sunflower seeds and enjoy.
Customize Your Edamame Salad
This salad works well with a variety of ingredients. You could swap the veggies for something that suits your palate, change the dressing, or just add some more ingredients to the mix. Here are some ideas:
Veggies: Swap out some of the veggies, or add some new ones to this recipe. Zucchini, corn, red onion, cucumber, or broccoli would work well. You could also add some leafy greens like romaine lettuce, spinach, arugula or kale! Herbs: Cilantro pairs well with the ingredients in this salad, but Thai basil, parsley, chives or lemon balm would also be great options. Protein: Try adding a little extra protein to this salad for a more filling meal. Serve this over a bed of quinoa or add chickpeas, tempeh or tofu. If you don’t need this salad to be vegan you could add some slow cooker shredded chicken. Seeds & nuts: Swap the sunflower seeds with another seed or nut like pistachios, pumpkin seeds, hemp seeds, almonds or cashews. Dressing: I personally love this ginger miso dressing for this recipe as it pairs so nicely with all the crunchy vegetables, but here are some other ideas that would pair well with this salad: chili almond dressing, peanut dressing or garlic tahini dressing.
How to Store Leftovers
This salad stores super well! Store any leftovers in an airtight sealed container for 3-4 days in the fridge. If you’re making this as a meal prep salad I recommend adding some dressing to the full batch but saving some to add just before serving as well. The cabbage doesn’t get soggy but you lose a little flavor from the dressing as it sits so I like to add a drizzle of dressing when I serve it. I also recommend adding the sunflower seeds right before serving.
More Asian-Inspired Recipes to Try
Pineapple Fried QuinoaAsian Tofu TacosMiso SalmonAsian Chicken Lettuce WrapsAsian Chicken Sheet Pan MealCrunchy Asian SlawSpaghetti Squash Pad ThaiEasy EdamameAsian Noodle Bowl (for Meal Prep)
More Salad Recipes to Try
Kale and Cabbage Salad Crunchy Asian Chopped Salad Soba Noodle Salad with Edamame Sunflower Crunch Salad Blackened Tempeh Salad Farro Salad Greek Chickpea Salad Cucumber and Bell Pepper Salad
Be sure to check out the full collection of healthy salad recipes here on EBF!
